Spicy Spaghetti with Arugula, Peas and Tomatoes

12 35 305
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Spicy Spaghetti with Arugula, Peas and Tomatoes
Health Highlights


227 gm Spaghetti, whole-wheat, dry
1 leaf Bay leaf
1/4 medium White onion (chopped)
5 berries Allspice, whole
3 peppercorn Peppercorn
1 tbsp Canola oil
2 clove(s) Garlic (minced)
3 cup Cherry Tomatoes
1 cup Frozen green peas
2 cup Arugula
1/2 tsp Salt
1/2 tsp Black pepper


Cook spaghetti according to package instructions with bay leaf, onion, allspice berries and peppercorns. Once cooked, drain and set aside. Remove bay leaf and whole spices.

Meanwhile, in large skillet, heat canola oil and sauté garlic and tomatoes. Gently press tomatoes as they cook to release their liquids. Add peas and continue cooking for 2 minutes, stirring occasionally. Add arugula and cook until wilted.

Add vegetables to spaghetti. Season with salt and pepper. Serve.

Nutrition Facts

Per Portion

Calories 305
Calories from fat 50
Calories from saturated fat 15.8
Total Fat 5.5 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.4 g
Cholesterol 0.0 mg
Sodium 352 mg
Potassium 543 mg
Total Carbohydrate 57 g
Dietary Fiber 9.4 g
Sugars 13.6 g
Protein 11.7 g

Dietary servings

Per Portion

Grain 2.2
Meat Alternative 0.3
Vegetables 2.4

Energy sources