Monday, October 15, 2007

Whole Wheat Pasta Arrabbiata with Arugula


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.

2 comments:

thena_67 said...

Looks good... what brand of whole wheat pasta do you use? I always find it too gummy... I might just try this with regular pasta or on bread... I could honestly eat tomato sauce like soup, lol.

Jen said...

I usually use the Kroger brand whole wheat blend. I think that it's the generic of the Ronzoni brand, which actually tested well in a Cooks Illustrated taste test.

The couple times I've done Core I've eaten Trader Joe's 100% whole wheat pastas.