Pasta Rosa-Verde

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  • Prep Time:

Main Dishes

Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White, Green


8         oz. dried ziti pasta
1         medium onion, thinly sliced
2         cloves garlic, minced
1         tbs. olive oil
4-6      medium tomatoes, seeded and coarsely chopped (about 3 c.)
1         tsp. salt
1/2        tsp. freshly ground black pepper
1/4        tsp. crushed red pepper (optional)
3         c. Olivia's Organics Baby Arugula, coarsely chopped
1/4        c. pine nuts, toasted
2         tbs. crumbled gorgonzola (or other blue cheese)


Cook pasta according to package directions.


Cover and keep warm.

Meanwhile, in a large skillet, cook onion and garlic in hot olive oil over medium heat until onion is tender.

Add tomatoes, salt, black pepper, and red pepper (if desired).

Cook and stir over medium-high heat for about 2 minutes, or until the tomatoes are warm and release some of their juices.

Stir in Olivia's Organics Baby Arugula and heat just until wilted.

To serve, divide pasta among 4 individual serving dishes.

Top with tomato mixture and sprinkle with toasted pine nuts and cheese.


Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Olivia's



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