Today I am sharing a great healthy recipe I love. Pasta Puttanesca is a light past dish loaded with cherry tomatoes, black olives, spinach, arugula and capers. The freshly squeezed lemon and the liquid in your sauté pan acts as the sauce for this dish. So it is a very light and clean dish. Feel free to use add your favorite pasta sauce, if you would prefer a more saucy dish. I personally love it just like this. However, my husband likes it with a pasta sauce so I make a small batch for him to use. Some Pasta Puttanesca recipes call for anchovies, but I decided to leave those out. It’s just not for me.
Doesn’t it just look delicious? That’s because it is. It’s a quilt free pasta in my opinion. Keep in mind capers are salty, so you shouldn’t have to season this recipe with much salt.
This Italian dish is a new favorite of mine. It just might be yours too.
- 3 cups cooked wheat spaghetti
- 1 cup cherry tomatoes, halved
- 2½ cups spinach and arugula mix
- ¼ cup diced red onion
- 3 Tablespoons capers
- 1 cup black olives
- 1 lemon
- 2 Tablespoons of olive oil
- 2 cloves of garlic minced
- Salt, peper and red pepper flakes
- Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
- While noodles are coking, heat olive oil in a large skillet over medium heat.
- Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
- Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
- Add spinach and arugula mix and cook for approximately 1 minute.
- Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
- Continue to cook for an additional minute or until spinach and arugula leaves wilt.
- Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
- Mix well.
- Sprinkle with a desired amount of crushed red pepper flakes.
If you are looking for more healthy recipes you might like this Healthy Festive Nacho Dip.