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Rotini with Arugula or Spinach and Pine Nuts

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Rotini with Arugula or Spinach and Pine Nuts

Rotini with Arugula or Spinach and Pine Nuts

Jessica Braider
This sophisticated pasta is always a big hit! If your kids are picky, remove some of the pasta before you toss it with the Gorgonzola, or use a milder cheese such as goat cheese or ricotta.
Cook Time 25 mins
Total Time 25 mins
Servings 8 servings

Ingredients
  

  • 16 oz. rotini noodles (use wheat/gluten-free, if needed)
  • 1/4 cup extra virgin olive oil
  • 1/2 cup pine nuts
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 tsp. black pepper
  • 2 tomatoes diced, or use 14 oz. canned diced tomatoes
  • 4 - 6 oz. baby arugula or baby spinach roughly chopped, if using arugula
  • 1/2 cup crumbled Gorgonzola cheese or use goat cheese or ricotta
  • 1/4 lemon juice only, 1 Tbsp.

Instructions
 

  • In a large pot, cook the pasta according to package directions until it is al dente. Once you add the rotini to the boiling water, make the sauce.
  • Heat the oil in a large heavy skillet over medium heat.
  • Add the pine nuts, salt, and pepper and cook it for about 2 minutes, until the pine nuts are lightly browned (watch them carefully so they don’t burn). A
  • dd the tomatoes and arugula or spinach to the skillet and cook it for 2 more minutes.
  • Drain the cooked pasta, allowing some water to cling to the noodles, and add it to the skillet with the sauce.
  • Add the cheese and lemon juice and toss until the cheese is melted. Remove it from the heat and serve it immediately.

Notes

Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, dice the tomatoes if using fresh, chop the arugula if using, crumble the cheese if necessary and refrigerate, juice the lemon.
Scramble Flavor Booster: Use the arugula, which is more peppery than spinach, and add a little extra lemon juice and black pepper. Use the Gorgonzola cheese rather than the goat cheese or ricotta.
Tip: Arugula is a leafy green herb of the mustard family.  It is related to both the radish and watercress, and the flavor of the leaves is similarly hot and peppery.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 12g, 18%; Saturated Fat: 4g, 20%; Cholesterol: 15mg, 5%; Sodium: 320mg, 13%; Total Carbohydrate: 45g, 15%; Dietary Fiber: 2g, 8%; Sugar: 2g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Low Sodium, Main Dish, No Added Sugar, Spring, Summer, Vegetarian, Winter
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