Last week I tried another Rachael Ray recipe. This time I tried Whole Wheat Pasta Arrabbiata with Arugula. The sauce on the pasta wasn't a thick tomato sauce, but a thinner one. It had chunks of canned diced tomatoes and a healthy helping of spice. So much so that I was almost overwhelming.
The arugula was a good addition, not only is it good to have a green veggie, but the arugula was less bitter when wilted down than spinach, which is usually the leafy green of choice.
Overall, nothing too spectacular, but a good meal if you're looking to cook from the pantry.