Spaghetti with Arugula and Cherry Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh vegetarian pasta with arugula, cherry tomatoes, basil, and feta cheese, finished with lime juice and a kick of cayenne pepper. Quick enough for a weeknight dinner, with bright flavors that make the simple ingredients shine.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz. spaghetti (or other pasta shape)
- 3 tablespoons extra-virgin olive oil (divided)
- 1 red or sweet onion (quartered and thinly sliced)
- 3 cloves garlic (minced)
- zest and juice of one lime
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt (plus more for cooking pasta)
- black pepper (to taste)
- 6 oz. baby arugula (or spinach)
- 1 pint cherry tomatoes (halved)
- 2 tablespoons fresh basil (roughly chopped or chiffonade)
- 4 oz. crumbled feta cheese
- 1/2 cup grated parmesan cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 887mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 376mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 887MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.