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Penne with Arugula and Tomatoes

I waited for Robbie to bring home our CSA loot, before even thinking about what to make for dinner.  I came up with this penne with arugula and tomatoes, a meal we enjoy a lot in busy summers. Pasta is quick and easy and adding greens like arugula turns pasta into super healthy eating!

Penne with Arugula and Tomatoes


This pasta dish is a great showcase for spicy arugula. In addition, it was a good way to use up the CSA parsley we’d put in a pint jar with water, loosely covered with a plastic bag. We’d had it for a week, (or was it two weeks?), perfectly preserved in the fridge–into the pasta went parsley!

Arugula wilting for Penne with Arugula and Tomatoes

We use gluten-free pasta most of the time these days. Somehow they’ve figured out how to make rice  pasta so it doesn’t fall apart, which is what I remember used to happen. So sub in gluten free pasta for pasta and greens without wheat.

This recipe is adapted from a similar one in Deborah Madison’s Vegetarian Cooking for Everyone. (Affiliate link.)

Wishing you a fabulous weekend–get in the kitchen and cook something delicious!

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Penne with Arugula and Tomatoes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Here's a last minute dinner for all of us! If you have greens and pasta on hand, you're in!

Course: Main Course
Cuisine: Vegetarian
Servings: 4 6 servings.
  • 8 ounces whole-wheat penne or gluten-free rice penne or other pasta
  • 1/4 cup olive oil
  • 3 cloves garlic , minced
  • 1/4 teaspoon red pepper flakes (like they have at pizza parlors)
  • 6 cups arugula , stems painstakingly removed, coarsely chopped
  • 1/2 pint grape tomatoes , cut in half
  • 3 tablespoons chopped parsley
  • 1/2 cup toasted chopped walnuts
  • Grated Pecorino Romano cheese , optional
  1. Bring a large pot of water to a boil. Drop the tomato(es) in the boiling water for about 30 seconds. Remove with a slotted spoon and set aside.
  2. Add about a teaspoon of salt to the water. Stir in the pasta. Return to a simmer and cook the pasta according to the directions on the package, or until it is just tender to the tooth. Drain and toss with 2 tablespoons of the olive oil. Set aside.
  3. While the pasta cooks, peel the blanched tomato. Dice into chunks, about 1/2 inch.
  4. Heat the remaining 2 tablespoons of the oil in a large skillet over medium flame. Add the garlic and pepper flakes and cook for several minutes, but do not let the garlic turn brown. Toss in the arugula leaves, sprinkle with a bit of salt and cook and stir until wilted. Stir in the tomatoes and parsley and the reserved pasta. Mix in the toasted walnuts. Serve garnished with the grated cheese, if desired.

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