brown rice pasta with heirloom tomatoes & arugula

this is a quick, easy, and healthy meal that comes together in 20 minutes or less and really satisfies. a rough chop of the tomatoes and arugula goes in to a bowl and is bathed (and cooked) with sizzling hot aglio olio flavored with bell peppers. add the cooked brown rice spirals, give it a quick toss, and you have a lovely meal. so simple. so good.


ingredients to serve 4:
  • 4 large ripe heirloom tomatoes, cubed (or about 2 cups baby heirloom tomatoes-i also used a couple of ripe roma tomatoes)
  • 1 large bunch (1 to 1.5 cups) fresh organic arugula, chopped
  • sea salt & cracked pepper to taste
  • 3-4 cloves garlic, crushed
  • 1 bell pepper, cubed
  • 2-3 tbs extra virgin olive oil
  • 1 tsp dried oregano
  • 2 cups brown rice pasta spirals (gluten free)

while you are cooking the brown rice spirals per package instructions,  combine chopped tomatoes, arugula, oregano, sea salt, and cracked pepper (or red pepper flakes) in a bowl. for the aglio olio: heat the oil in a small sauce pan, add crushed garlic and bell peppers and cook until garlic is just turning golden brown. carefully remove the garlic and pour the hot oil with the peppers over the tomato/arugula mixture. toss right away. add cooked & drained spirals. toss again, serve with parmesan cheese (or not).



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