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Fusilli with Baby Arugula and Old Cheddar

Course Main Dishes
Prep. Time 10 mins
Cooking Time 10 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

4 cups (1 l) fusilli

1 tbsp (15 ml) butter

1 tbsp (15 ml) extra virgin olive oil

1 cup (250 ml) matchstick carrots

2 garlic, minced

1 onion, diced

1/2 tsp (2 ml) dried or fresh thyme

Salt and pepper, to taste

1 can 28 oz (796 mL) diced tomatoes, including juice

1/2 tsp (2 ml) sugar, optional

4 cups (1 l) baby arugula

1 cup (250 ml) cubed Canadian Old Cheddar cheese

Instructions

In a large pot of boiling salted water, cook fusilli according to package directions until al dente. Drain well and return to pot.

Meanwhile, in a large skillet, melt butter over medium-high heat and add oil. Add carrots, garlic, onion, thyme, pinch of salt and 1/4 tsp (1 mL) pepper. Sauté for 4 minutes or until onion is tender. Add tomatoes and sugar (if using). Bring to a boil. Reduce heat and simmer for 4 minutes or until thickened slightly.

Add sauce and arugula to pasta and toss well to coat. Spoon pasta into serving bowl and top with Canadian Old Cheddar cheese.

Tips

Use diced or crumbled Canadian Feta cheese instead of Canadian Old Cheddar, and spice things up by adding 1/4 tsp (1 mL) of hot pepper flakes.

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Nutritional Info

Per serving

Energy: 601 Calories
Protein: 23 g
Carbohydrate: 85 g
Fat: 19 g
Fibre: 6.6 g
Sodium: 550 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 34 % / 371 mg
Folate: 125 %
Thiamin: 75 %
Iron: 42 %
Vitamin C: 42 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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