Meatless Monday Recipe: Linguine with Arugula and Tomato Sauce



Happy Monday! Last week I wrote about my great-grandmother’s homemade biscuits, this week I’m thinking about the homemade marinara that my Italian grandmother used to make. Any time we went over on Sundays, she always seemed to have a pot bubbling on the back of the stove. This is a super simple pasta recipe that you can make any night of the week, so it is perfect for Meatless Monday! The only time consuming part is just giving the sauce the right amount of cooking time. I recommend one hour of simmering, and there is plenty you can do in the rest of the house while that sauce is simmering, right? Or a free hour of weeknight Pinterest fun 🙂  I won’t tell!

 fresh arugula


I made this on Sunday night since I always get nostalgic on Sundays for some good old-fashioned home cooking. I always try to make things a little bit healthier than the original, but I don’t think you’ll notice a difference 😉

Here’s what you need:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves of garlic (peeled and sliced thinly)
  • 1/4 teaspoon red chile flakes
  • One 28-ounce can organic diced tomatoes (including juice)
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 8 ounces boxed linguine
  • 5 ounces fresh arugula
  • Freshly grated Parmesan cheese



  1. Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Throw in the sliced garlic & chile flakes and cook for about 3 minutes. Careful not to let it burn!
  2. Add the canned tomatoes and their juice, season with 1 teaspoons of salt and a little freshly ground black pepper.
  3. Turn the heat up and bring the sauce to a boil
  4. Once the sauce is boiling, turn the heat down to low and let the sauce simmer for about an hour.
  5. Before you are ready to serve, grab a potato masher and use it to crush up the cooked tomatoes. If you don’t have a potato masher, a wooden spoon will work just fine!
  6. When your sauce has been simmering for about 45 minutes, grab a pot for your linguine and get the water boiling.
  7. Once the water is boiling, throw in a little salt and then add your pasta. Linguine takes about 10-11 minutes before it’s al dente (you don’t want to overcook your pasta!)
  8. About a minute before your pasta is done, throw the fresh arugula right on top of your pasta so that it starts to wilt.
  9. Grab a colander and drain your pasta/arugula mix, then throw right on top of your tomato sauce.
  10. Toss and serve with a little freshly grated Parmesan cheese. Enjoy!

Pasta with arugula and tomato sauce

Linguine with Arugula and Tomato Sauce


Meatless Monday Roasted Summer Vegetable Pasta

I found this delicious veggie pasta recipe at and wanted to share as today’s featured Meatless Monday dinner idea.  This recipe serves 4 and takes about 35 minutes to put together.

Photo & recipe courtesy of Real Simple magazine


  • 3/4 pound spaghetti
  • 1 medium eggplant, cut into 3/4-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 8 cloves garlic
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • 1 pound cherry tomatoes, halved or quartered if large
  • 1/4 cup fresh oregano leaves
  • grated Parmesan, for serving


  1. Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
  3. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.

P.S., if you like more cheese, sprinkle some feta on top for even more flavor!


Pasta with Broccoli Rabe Pesto

Here is an easy & tasty vegetarian pasta dish that is guaranteed to win over kids & adults alike.  Here’s what you’ll need to prepare 4 servings.


  • 1 bunch broccoli rabe, tough lower stems removed
  • 1/2 cup toasted pine nuts
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish
  • 1/4 cup part-skim ricotta cheese
  • 1/2 pound rigatoni pasta
  • Sea salt, to taste


First you’ll want to blanch the broccoli rabe.  If you are no familiar with blanching, you’ll want to bring a large pot of salted water to a boil, and set up a bowl of ice water.  Cook the broccoli rabe in the boiling water for approximately 1 to 2 minutes.  Remove the broccoli rabe and immediately plunge in the ice water. This will stop the broccoli rabe from overcooking.

broccoli rabe is high in vitamins A and C

Drain the broccoli rabe in a colander.  Gently squeeze out any excess water & chop.  Place the broccoli rabe in a food processor and puree.  Add the toasted pine nuts and parmesan and puree until smooth.  Add salt to taste.  Add in the ricotta cheese & gently pulse until combined. Taste for desired saltiness again, and set aside.

Bring a large pot of salted water to a boil for the pasta.  Cook following the al dente directions on package.

While the pasta is cooking, add the pesto mixture to a large skillet (over medium-high heat) with about one cup of the water from the cooking pasta.

When the pasta has finished cooking, drain and combine with the pesto in the large skillet.  Stir and cook until the pasta-sauce mixture is heated through (about 1 to 2 minutes).  Garnish with a little extra parmesan cheese and serve!

Other vegetarian recipes you may enjoy:

Quinoa with Shiitake Mushrooms

Easy Asparagus Risotto

Cold Asian Vegetable Pasta Salad

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