25 minutes or less

What You’ll Need:

2 c/6oz brown rice, quinoa or chickpea pasta

4 cloves garlic, peeled & sliced thin

2 Tbsp olive oil

1 (5-7oz) bag baby arugula

1 pint cherry tomatoes, halved

¾ -ish c pitted kalamata or mixed olives, halved

sea salt & black pepper to taste

OPTIONAL: crushed red pepper flakes to taste

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Meanwhile, sauté garlic in a large frying pan until aromatic.

Add remaining veggies & olives to pan. Add salt & pepper to taste. Heat over medium until greens wilt

& tomatoes get super juicy.

Serve over cooked pasta, top with & crushed red pepper if your heart desires

Serves 2.