At this time of year, I get so excited for the tomatoes to grow in my garden. While I am nowhere near ready to harvest any tomatoes from our raised beds, I was able to bring some of the fresh tomato flavor into the kitchen with this easy pasta. Plus, the arugula gives the pasta a bit of a crunch that can’t be beat.
Tomato Garden Pasta with Arugula
1 (16 ounce) package whole wheat pasta (rotini, penne, etc.)
2 Tablespoons olive oil
1 onion, halved vertically, and thinly sliced
5 cloves garlic, coarsely chopped
1 cup fresh or frozen green peas
2 pints cherry tomatoes
1 (10 ounce) jar of artichoke hearts, rinsed and drained
3 cups arugula
1. Cook pasta according to package directions and drain. Set aside in a large bowl.
2. In alarge pan, heat the olive oil over medium-high heat. Add the onion and garlic and cook about 5 minutes, or until just tender. Add in the peas and tomatoes and cook for about 7 more minutes with the lid on, removing it occasionally to stir.
3. When the tomatoes have burst and the onions are just beginning to brown, toss pasta with the tomato mixture. Mix in the artichoke hearts.
4. To serve, spread 1/2 cup arugula in a pasta dish. Top with the pasta.