Vegan Arugula-Tomato Rigatoni Recipe

Name: Vegan Arugula-Tomato Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 small onion; 3 garlic cloves; ½ cup dry white wine; 4 ripe tomatoes, cored and cut into a large dice; coarse salt; fresh ground black pepper; 34 lb rigatoni pasta; ¼ cup chopped fresh basil; 1 bunch arugula (about 2 cups)

Servings: persons

3 tablespoons extra virgin olive oil
1 small onion
3 garlic cloves
½ cup dry white wine
4 ripe tomatoes, cored and cut into a large dice
coarse salt
fresh ground black pepper
34 lb rigatoni pasta
¼ cup chopped fresh basil
1 bunch arugula (about 2 cups)

1
Cook rigatoni until al dente.
2
Finely chop onion and garlic.
3
Coarsely chop leaves of arugula.
4
In a medium saucepan, heat the olive oil over medium heat.
5
Add the onin and garlic and cook until softened, about five minutes.
6
Add wine, bring to a simmer and cook for one minute.
7
Add tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occaisionally, until thickened, about twenty minutes.
8
In large bowl, combine ooked rigatoni with the sauce.
9
Add the basil and arugula; toss.
10
Drizzle with olive oil.

14543

kcal

Calories

Fat

2884

Carbs

507

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 small onion, 3 garlic cloves, ½ cup dry white wine, and more.

Yes, Vegan Arugula-Tomato Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Arugula-Tomato Rigatoni

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