To round out the meal, serve with a crisp, green vegetable like broccoli.

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This red, white, and green pasta recipe will entice patriotic Italians, or anyone else who's hungry. The fresh tomatoes are quick-cooked with peppery arugula and topped with tangy Gorgonzola cheese.

 

Servings: Makes 4 main-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

8 ounces dried ziti or mostaccioli pasta

1 medium onion, thinly sliced

2 cloves garlic, minced

1 tablespoon olive oil

4 to 6 medium tomatoes, seeded and coarsely chopped (3 cups)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper (optional)

3 cups arugula, watercress, and/or spinach, coarsley chopped

1/4 cup pine nuts or slivered almonds, toasted

2 tablespoons crumbled Gorgonzola or other blue cheese

 

Directions

1. Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula, watercress, or spinach and heat just until greens are wilted.

2. To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 main-dish servings.

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