Bruschetta Pasta

Posted on by marymangia20

Brusketta, Bru-she-ta. However you like to say it, it doesn’t really matter in this case, trust me. Growing up with a semi-culturally Italian family always meant that bruschetta was served. The spotlight: the tomatoes. What good was your bruschetta if your tomatoes were just lack luster? The spotlight of this bruschetta pasta recipe? The tomatoes, of course. They’re just literally bursting with flavor in this dish. This garlicky, springtime pasta is one of my old favorites. The layers of flavor you get between the whole wheat pasta, garlic, peppery arugula, and toasty pine nuts create an easy weeknight meal that is…yep…only 402 calories.

You read that right. FOUR HUNDRED AND TWO CALORIES.

Honestly, I went into shock myself when I typed it all into MyFitnessPal, but it’s true! And that means, you can add your favorite protein to this dish without it breaking your scale. Check out the recipe below and leave a comment if you love it!

Bruschetta Pasta
Calories per serving: 402
Servings: 4
Fat: 10.5
Carbs: 74
Protein: 12.4
Ingredients:
  • 2 tbsp of olive oil, divided
  • dash of pepper
  • pinch of salt
  • 6 cloves of garlic, minced
  • 1/2 cup of shallot, minced
  • 1.5 tbsp of pine nuts
  • 7.5 oz of grape or cherry tomatoes, whole
  • 1.5 cups of arugula (add as much as you’d like!)
  • 12 oz. of whole wheat pasta
  • 3/4 cup of pasta water

Optional: Serve with parmesan cheese!

Directions
  1. First things first, get a giant pot of water and begin the boiling process. This should always be the first thing you do, so you can begin cooking the pasta once your other ingredients are cooking. This is literally step one on 40% of my recipes.
  2. Mince your garlic and shallot, and add to your hot frying pan with 1 tbsp of oil. The trick to using a lesser amount of oil to keep your recipes lower in fat content is to use half of your oil at the beginning and half at the end. 🙂
  3. Once water is boiling in your pot, add your pasta. Cook for about 10-12 minutes, or until al dente or preferred texture.
  4. When garlic and shallot have softened, add in your tomatoes. You want these babies cooking until the skins burst a little, without the seeds pouring out.
  5. Take your tomatoes off of the heat, and grab another small frying pan. Get that pan hot and add your pine nuts, stirring them around to ensure that they do not burn. You want them to be just a little bit toasted. Once you get them all nice and toasty, set aside.
  6. Once pasta is ready, set aside 3/4 cup of pasta water before your strain. Add pasta water and the remaining olive oil to your tomatoes, shallot, garlic, and keep on simmer.
  7. Add your arugula, and then immediately add your hot pasta.
  8. Toss until pasta is completely coated and arugula is semi-wilted (without being totally mushy!). Add your pine nuts at the very end.
  9. Serve pasta with with fresh parmesan cheese or your favorite protein. I highly recommend a seasoned chicken breast, or my breaded chicken from my Chicken Piccata recipe!
Category: Recipes

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