Pasta with Tomato, Kalamata Olives and Arugula

Courtesy of Wheat Foods Council 4 Servings • 10 Min. Prep Time • 14 Min Cook Time

Ingredients
Add 2 1/4 c. chopped plum tomatoes
Add 1/4 c. chopped pitted Kalamata olives
Add 1 1/2 Tbsp. olive oil
Add 1/4 tsp. salt
Add 1/4 tsp. ground black pepper
Add 2 garlic cloves, minced
Add 6 c. hot cooked whole-wheat fusilli or penne pasta
Add 3 c. baby arugula
Add 2 oz. shaved fresh pecorino Romano cheese

1. Combine first 6 ingredients in a large bowl. Add hot pasta and arugula. Toss gently.

2. Divide pasta mixture among 4 bowls, and sprinkle with cheese.

* Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.

Calories: 386; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 45g; Fiber: 6g; Protein: 14g; Sodium: 587mg;