I am a huge fan of potato and pasta mixes, they are just a perfect match in carb heaven. And with added fresh green arugula added onto anything I surely cannot resist. Seriously, I love arugula so much I would eat it on a peanut butter and jelly sandwich (okay maybe not but you get the point I love the stuff). I love making vegetarian dishes in the hot months and try to add them in rotation as much as possible all that meat daily is not always the best idea. I always wonder when people thought a meal was not complete with a hunk of meat.
1/2 teaspoon fine sea salt
1 cup arugula, torn into small pieces
5-6 medium sized potatoes, peeled and
3 cloves garlic, smashed
1/2 cup diced tomatoes
1 teaspoon dried basil
3 scallions, diced
6 tablespoons olive oil
1 pound spaghetti, cooked
1. In a non-stick sauté pan on medium heat add 4 tablespoons of the olive oil. Add potatoes, cover and allow cooking until tender, mixing from time to time. About 5-10 minutes.
2. Add sea salt, arugula, garlic, tomatoes and basil, mix, cover and allow cooking for a remaining 5 minutes, mixing well.
3. In a large serving bowl drain add pasta. Add remaining olive oil, mixing well. Add potato mixture onto the top. Garnish top with scallions.
Yields: 6 servings