Pasta Puttanesca

This is basically supper good spaghetti without the meat. If you would like, you can easily add turkey or chicken to this dish. It's sooo good! When we first ate this dish, Joe said to me (at least 3 times) "Are you sure this is healthy." It was so good, he felt guilty!

You Will Need:

8 ounces whole-wheat thin spaghetti.

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 (14-ounce) can diced tomatoes, preferably "no salt added"
3/4 cup chopped fresh arugula
1/4 cup grated Parmesan
*If you like spicy dishes, you can add- 1/8 teaspoon crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly.When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Here's What I'm Thinking:
Calories: 283
Carbohydrates: 47 grams
Serving size: 1 1/2 cups

Recipe courtesy of: Food network-Ellie Krieger