Green Olive Pasta Puttanesca
with Lemony Arugula Salad
Green Olive Pasta Puttanesca
Salty olives and bright tomato flavors coat tender pasta, paired with a lemony arugula salad for a fresh, zesty dinner that's bold and satisfying.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 unit Chili Pepper
- 2 clove Garlic
- 1 ounce Green Olives
- 1 unit Lemon
- 14 ounce Marinara Cup
- ¼ cup Parmesan Cheese
- 1 unit Shallot
- 6 ounce Spaghetti
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
American
DifficultyEasy
Total Time20m
Calories680
Protein19g
Carbs90g
Fat30g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, skip the Parmesan or use a vegan hard cheese. To avoid wheat, use gluten-free pasta; if spice is a concern, leave out the chili pepper.
What to serve with it
Serve with warm garlic bread or a simple tomato salad to round out the briny pasta. A crisp white wine or sparkling water with lemon also suits the bright, salty flavors.
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