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!


Vegetarian Sicilian Cauliflower Pasta Recipe

Hi everyone!  It’s me again sharing a delicious vegetarian recipe with you in honor of Meatless Monday.  

If you don’t know about Meatless Monday, click here to read more about it.

I love Italian food!  I could eat it every day, in fact!  Today’s recipe, Sicilian Cauliflower Pasta is from The Meat Free Monday Cookbook.


Here’s what you will need to make 4 servings:


  • a pinch of saffron threads
  • 1 small-medium cauliflower, chopped
  • into small florets
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 fat garlic cloves, minced
  • a pinch of red pepper flakes
  • 1/3 cup raisins
  • 1/2 cup pine nuts
  • 2 tablespoons sun-dried tomato paste
  • 1 bay leaf
  • 14 ounces whole-wheat mafalda corta pasta
  • 1 tablespoon lemon juice
  • 2 heaping tablespoons freshly chopped
  • flat-leaf parsley
  • freshly grated vegetarian Parmesan to serve
  • salt and freshly ground black pepper

How to prepare:

Soak the saffron threads in 2 tablespoons boiling water and set aside.

Cook the cauliflower florets in a large pan of boiling salted water for about 4 minutes until tender. Scoop the cauliflower out of the pan, drain, and set aside, and reserve the water.
Heat the olive oil in a large sauté pan, add the onion, and cook over medium heat until tender but not colored. Add the garlic and chile and cook for an additional minute. Add the raisins and pine nuts to the pan and continue to cook until the pine nuts are toasted and lightly golden.
Add the cauliflower, steeped saffron, sun-dried tomato paste, and bay leaf to the pan along with 1/2 cup of the cauliflower cooking water. Season and cook over low to medium heat for about 5 minutes, lightly mashing the cauliflower with the back of a wooden spoon to make a sauce and adding more water if necessary if it starts to look dry.
Meanwhile cook the mafalda corta in the cauliflower water according to the package instructions. Drain, reserving 1 cup of the water, and put the pasta into the sauté pan with the cauliflower sauce. Add the lemon juice and chopped parsley and stir to combine. Add some of the reserved water if needed. Serve with lots of freshly grated Parmesan.

Photo courtesy of

This recipe is courtesty of the Meatless Monday movement.
For nutritional information, click here.

Other recipes you might like:

Easy Fish Tacos

Vegetarian Lean Lasagna

Meatless Monday Tomato Basil Salad

Arugula Salad with Avocado & Cherry Tomatoes