Spaghetti with Tomatoes, Capers, and Olives
Arugula with Red Wine Vinaigrette
Ingredients
- ¼ tsp crushed red pepper
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 4 large tomatoes, chopped
- ½ cup sliced pitted kalamata olives
- 1½ Tbsp capers, drained
- ¼ tsp salt
- 1 (16-oz) pkg whole-grain spaghetti
- 1 cup freshly grated vegan Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Sauté crushed red pepper and garlic in hot oil in a large skillet over medium-high heat 30 seconds. Add tomatoes, olives, capers, and salt. Reduce heat, and simmer 8 to 10 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Drain and return pasta to pot.
- Add tomato mixture, tossing well. Cook 1 minute or until thoroughly heated. Remove from heat; top with cheese and basil.
Side Dish Ingredients
- 3 Tbsp olive oil
- 2 Tbsp vegan red wine vinegar
- ¼ tsp salt
- ½ tsp pepper
- 5 cups baby arugula
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl; add arugula, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
69
|
422
|
| Fat (g) | 7 | 7 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 12 | 1 | 13 |
| Carb (g) | 64 | 1 | 65 |
| Fiber (g) | 10 | 0 | 10 |
| Sodium (mg) | 483 | 108 | 591 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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