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Pasta with Roasted Vegetables and Arugula

For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.

Source: Everyday Food, January/February 2010
Total Time Prep Servings



Cook's Notes

You can refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat; add the arugula just before serving.

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How would you rate this recipe?
  • rlemons92
    13 AUG, 2011
    I first saw this recipe in the January-February 2010 issue of Everyday Food. I have left the olives out each time I've made it, for no particular reason other than I just never had them on-hand. I also substitute red onion for shallots. I have made it many times, and it's one of my favorite pasta dishes now for several reasons, but mainly because I don't have to add extra calories by putting a sauce on it. The roasted vegetables add all the flavor that is needed. :)
  • jhunt824
    17 JAN, 2011
    I had this for dinner last night (at a friends) and it was delish! She also roasted some red peppers, along with the other veggies. YUM! This would be a great dish when you entertain, because you do much of it ahead!
  • MS12157780
    14 JAN, 2011
    I will be making this tonight. Using spinach, only because I have spinach and no arugula..... love both though. And NO 'speller', the greens are not cooked, just add them at the end and toss........... YUMMMM. Oh, I have plain black olives, so I will add a bit more olive oil to mine.
  • speller
    13 JAN, 2011
    I am a bit confused. Is the arugula or spinach NOT cooked?
  • suzsafran
    10 AUG, 2010
    This dish is so easy and delicious. I left out the olives and it didn't feel like anything was missing. Tastes like something you would get in a restaurant. Try it, try it, try it!!!

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