Mother Nature teased us all weekend. We got the clouds, the cool temperatures, and the wind; but not a drop of rain. It is so dry going into our fire season (so sad that we consider fire a season).
I was glad to see arugula in our box this week. It was a little too tough to use for a salad, so I decided to use it in pasta instead. I found a recipe on Allrecipes.com, and decided to try a variation.
I love to combine vegetables with pasta! I used very little meat for this recipe; just enough to give the pasta a little meat flavor.
- ½ pound whole wheat thin spaghetti
- 2 tablespoons olive oil
- ½ pound Italian seasoned ground turkey
- 4 cloves garlic
- 1 pint grape tomatoes, cut in half
- ½ cup white wine
- 1 bunch arugula, coarsely chopped
- ½ cup fresh basil, coarsely chopped
- ½ cup grated Parmesan cheese
- Bring pot of water to boil over high heat. Cook spaghetti according to package directions. Drain.
- While water is coming to boil, heat olive oil in a large skillet. Brown ground turkey. Add garlic and tomatoes. Cook until tomatoes soften, about 7 minutes.
- Add ¼ cup wine to skillet, use to deglaze the pan. Add arugula and basil. Cover and steam until wilted, about 3 minutes. Add more wine if needed to allow for steaming.
- Add drained spaghetti to arugula mixture. Toss to combine. Toss in Parmesan cheese just prior to serving.