Tomato, arugula and white bean pasta


  • 8 oz pasta, any variety
  • 2 teaspoons olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 28 oz box pomi chopped tomatoes
  • 1 box baby arugula
  • 1 15 oz can white beans, drained and rinsed
  • 1/4 cup Parmesan cheese


  1. Cook the pasta according to package instructions; set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and stir for 1 minute.
  3. Add the tomatoes; simmer, covered, for about 10 minutes.
  4. Add the pasta, arugula, white beans and cheese. Cook just long enough for the arugula to wilt.


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