Tomato Basil Pasta with Arugula

I love this pasta! It’s so flavorful but still nice and light. It would appear I’ve got a pasta theme going on lately. It’s honestly one of the foods I’ve been craving most lately and I think it has to do with the weather. It’s been so cold here all I want is warm comforting foods. This pasta dish is no exception! It’s insanely delicious as the fresh basil makes the tomato sauce taste so flavorful and perfect and then topping it with arugula gives the pasta a whole new flavor profile.

I have to say arugula is my absolute fave leafy green. There’s just so much flavor packed into every single one of the tiny leaves! It’s delicious added to a variety of dishes and since you never have to cook it, it always adds a nice little crunch.

Makes 2 Delicious Servings
1 Cup Pasta (I use rice pasta)
1/2 Jar of Crushed Tomatoes (I use edens organic)
1/2 Cup Arugula
2 Large Lemon Wedges
Handful of Fresh Basil
1 Tsp Dried Oregano
1/4 Sweet Onion
1 Clove Garlic
Pinch of Sea Salt
Pinch of Nutritional Yeast


Bring a pot of water to a boil, add your pasta and cook for 10-15 minutes. Heat a skillet on medium heat and drizzle a bit of oil (I use grapeseed). Chop your onion and garlic and add to skillet. Sauté until onions are slightly browned and then add your crushed tomatoes, oregano, salt and juice from one of your lemon wedges. Keep stirring around for about 5 more minutes, then add everything to a food processor with your fresh basil. Mix until you get a nice smooth consistency. Drain your pasta and add to a large bowl, pour on your sauce. Mix well, serve, top with nutritional yeast and arugula, squeeze a bit of juice from your other lemon wedge and enjoy!



xx HBL


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