Linguine with Baby Arugula and Fresh Herbs

A bright, fresh linguine tossed with baby arugula, herbs, capers and tomatoes for a simple weeknight pasta.

Prep Time 15

Cook Time 20

Total Time 35

Servings 8 servings

13 ounces whole wheat linguine cook according to package directions (or use spaghetti noodles)
1/4 cup extra virgin olive oil
2 garlic cloves minced
1 tablespoon capers drained and diced
1 tablespoon fresh basil chopped
2 sprigs thyme stems removed
1 tablespoon fresh parsley chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
kosher or sea salt to taste
2 cups baby arugula fresh, loosely packed (chop if desired)
2 cups grape tomatoes or cherry tomatoes, sliced in half lengthwise
1/4 cup Parmesan cheese freshly grated

Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente; reserve about 1/2 cup pasta cooking water, then drain.
Heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the drained, diced capers, chopped basil, thyme leaves (remove stems), chopped parsley, crushed red pepper flakes, black pepper and salt; sauté for 1 additional minute to release the flavors.
Add the cooked linguine to the skillet along with the baby arugula. Toss to combine, adding a splash of reserved pasta water if needed, and cook just until the arugula wilts and the pasta is heated through.
Remove the skillet from the heat. Gently fold in the halved grape tomatoes, then sprinkle with the freshly grated Parmesan and toss once more to combine.
Serve immediately, adjusting salt and pepper to taste.