Arugula with Tomatoes and Olives


This was entirely way too easy to be so delicious. Perfect combination of spicy greens, sweet tomatoes, and salty kalamata olives. Top with some freshly grated parmesan cheese and call it DINNER!

What you'll need:

3-4 cloves garlic, minced
6 c fresh arugula, torn

8 ounces whole wheat angel hair pasta or linguine

3 medium tomatoes, chopped (or 1 pint cherry tomatoes, quartered)
1 c pitted kalamata olives, halved
handful fresh parsley, if you have it on hand

1/4 c freshly shredded parmesan, or other hard cheese
salt, pepper, crushed red pepper flakes to taste


1. Bring water to a boil for the pasta. 

2. Meanwhile, sauté minced garlic in a large frying pan. Turn off heat. Then, chop tomatoes and olives.

3. Once water is boiling, add pasta. Then, toss arugula to pan with garlic. Drizzle with olive oil. Heat over low until greens wilt. 

4. Add veggies from section 3 to arugula pan. Turn off heat. Mix it up, y'all.

5. Drain pasta. Dish out into 4 bowls, and top with veggies. Add salt, pepper and crushed red pepper to taste. Top with grated cheese.


Serves 4. Easy way to get your greens in.