Arugula with Tomato & Olive


Arugula with Tomato & Olive

Sarah Kaminski
Prep Time 10 mins
Cook Time 15 mins
Course Mains
Servings 2


What You’ll Need:

  • 2 c/6oz brown rice quinoa or chickpea pasta
  • 4 cloves garlic peeled & sliced thin
  • 2 Tbsp olive oil
  • 1/2 pound (8oz) arugula
  • 1 pint cherry tomatoes halved
  • ¾ - c pitted kalamata or mixed olives halved
  • sea salt & black pepper to taste
  • OPTIONAL: crushed red pepper flakes to taste


  • Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.
  • Meanwhile, sauté garlic in a large frying pan until aromatic.
  • Add remaining veggies & olives to pan. Add salt & pepper to taste. Heat over medium until greens wilt & tomatoes get super juicy.
  • Serve over cooked pasta, top with & crushed red pepper if your heart desires
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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