Fettuccine with Arugula and Walnuts

002_DSC_0299RECIPE #500, DAY #754


ORIGINAL RECIPE: “Spinach Fettuccine with Arugula and Tomatoes” from Deborah Madison’s Vegetarian Cooking for Everyone*

TIMING: 20 minutes

DIFFICULTY: Pretty easy

TOOLS: Saute pan and a pan to boil pasta, tongs

COOK TYPE: Stovetop

HEALTH: Pasta, so if you eat too much pasta or refined flour, you may want to cut back on pasta intake. But the meal is vegetarian, with some protein from the walnuts. Also, includes veggies and not a whole lot else.

001_DSC_0298EXPERIENCE: I am in the middle of week where I am trying to use up things that I already had in the pantry mixed with some cheap groceries I picked up sort of at random. Pasta was one of those things I picked up, and arugula was something I had left over in the fridge.

This is a spicy pasta, which has the additional “spice” of the arugula. I really enjoyed it, but I think the rest of my family either tolerated it or picked out the walnuts and/or arugula. I thought the combination was satisfying, but I am partial to pasta.

NOTES: You are supposed to use a more mature arugula for this, but any arugula will do. Just mind the timing. I put the arugula on too early and ended up wilting it into an almost-mush.

You can use a whole pound of pasta here, but we only require 3/4s pound. You can also use linguine, bucatini, or spaghetti.


  1. Boil 12 ounces fettuccine in salted water according to package directions.
  2. Meanwhile, heat 4 tablespoons olive oil in a saute pan over medium heat. Add 3 cloves minced garlic and a few pinches red pepper flake and stir for 30 seconds.
  3. Add 6-plus cups arugula and stir until just wilted.
  4. Add 4 diced roma tomatoes, ½ cup chopped walnuts, and 3 tablespoons chopped parsley. Stir, taste for salt and pepper, and remove from heat.
  5. When pasta is done, add directly to saute pan and toss. Top with shaved Parmesan and serve right away.


Serve with a steak and an Italian salad. Or just an Italian salad. A squeeze of lemon and a drizzle of olive oil would not be amiss.

LEFTOVER IDEAS: Warms up okay, but the arugula will continue to wilt with time. It would be best to eat it all at first, but eating it cold might be preferable to heating.

*Recipe changed from the original.




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