Pasta with Tomato, Kalamata Olives and Arugula


2¼ cups chopped plum tomatoes
¼ cup chopped pitted Kalamata olives
1½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, minced
6 cups hot cooked whole-wheat fusilli or penne pasta
3 cups baby arugula
2 ounces shaved fresh pecorino Romano cheese


Calories/Serving 386
One serving provides approximately:  14 g Protein, 45 g Carbohydrates, 6 g Fiber, 16 g Fat  (3.5 g saturated), 15 mg Cholesterol, 25 mcg Folate, 2 mg Iron, 587 mg Sodium

Pasta with Tomato Kalamata Olives and Arugula


  1. Combine first 6 ingredients in a large bowl.
  2. Add hot pasta and arugula.
  3. Toss gently.
  4. Divide pasta mixture among 4 bowls, and sprinkle with cheese.

Servings:  4
*Time Saver Tip:  Cook the whole box of pasta according to package directions.  Freeze the leftovers in a freezer bag, reheat for later use.