Puttanesca Rigatoni
Lemony Arugula
Ingredients
- 1 (16-oz) pkg rigatoni
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- 1 (24-oz) jar marinara sauce
- ½ cup oil-cured black olives, drained
- 2 Tbsp capers
- 1 cup freshly grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Cook pasta according to package directions. Meanwhile, sauté garlic and crushed red pepper in hot oil in a large saucepan over medium-high heat 30 seconds or until fragrant.
- Add pasta sauce; cook until thoroughly heated. Stir in olives and capers. Toss sauce with pasta; sprinkle each serving with cheese and parsley.
Side Dish Ingredients
- 1 lemon
- 1 (5-oz) pkg baby arugula
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Grate zest and squeeze juice from lemon. Toss together arugula, vinaigrette, lemon zest, and juice in a large bowl. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
480
|
78
|
558
|
| Fat (g) | 20 | 8 | 28 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 19 | 1 | 20 |
| Carb (g) | 70 | 1 | 71 |
| Fiber (g) | 6 | 0 | 6 |
| Sodium (mg) | 844 | 83 | 927 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
