Fettucine with Arugula and Tomato Sauce

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings


  • 1 pound fettuccine
  • 3 cups chopped tomatoes
  • 1 clove garlic chopped
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh basil
  • 6 tablespoons olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped roasted almonds
  • 6 cups arugula
  • 1/2 cup grated fresh Parmigiano-Reggiano cheese


  • Cook linguine according to package.
  • In a medium bowl, add tomatoes, garlic, lemon juice, basil, 3 tablespoons olive oil and sea salt and freshly ground black pepper to taste.
  • In a food processor or blender, add almonds, arugula, remaining 3 tablespoons olive oil, 1/2 cup Parmigiano-Reggiano cheese and sea salt and freshly ground pepper to taste.
  • Blend 1 to 2 minutes until combined.
  • Toss warm pasta, tomato sauce, arugula puree and remaining 1/2 cup Parmigiano-Reggiano cheese.


SERVING SUGGESTION: A big salad (lettuce -not iceberg-, salad veggies and salad dressing).
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure pasta is gluten free.
NUTRITION: 507 Calories; 20g Fat (35.3% calories from fat); 20g Protein; 63g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 138mg Sodium. Exchanges: 4 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat
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