Can rotini with fresh arugula and tomato sauce [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is rotini with fresh arugula and tomato sauce [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does rotini with fresh arugula and tomato sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is rotini with fresh arugula and tomato sauce [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Rotini With Fresh Arugula and Tomato Sauce
[Vegan]

Name: Rotini With Fresh Arugula and Tomato Sauce [Vegan]
Yield: 4 servings
Cuisine: NO info

LT By: Laura Theodore

Author Bio

Laura Theodore, the Jazzy Vegetarian, is a popular radio host and television personality, vegan chef,... Read More

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Recipe: Rotini with Fresh Arugula and Tomato Sauce

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Ingredients You Need for Rotini With Fresh Arugula and Tomato Sauce [Vegan]

1 pound whole-grain rotini or fusilli
2 ripe tomatoes, chopped
10 to 15 leaves fresh basil, very thinly sliced
1 clove garlic, minced
1 teaspoon all-purpose seasoning or other herb blend
1⁄2 teaspoon sea salt
Several grinds freshly ground pepper
1 to 2 tablespoons extra-virgin olive oil
1 bunch arugula (about 4 ounces), cleaned and stemmed
1 jar (6 ounces) marinated artichoke hearts, drained

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How to Prepare Rotini With Fresh Arugula and Tomato Sauce [Vegan]

Bring a large pot of salted water to a boil over medium-high heat.
Stir in the rotini. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm.
Meanwhile, put the tomatoes, basil, garlic, all-purpose seasoning, salt, and pepper in a bowl large enough to also accommodate the cooked penne.
Stir gently until well combined.
Drizzle in 1 tablespoon of the oil and stir gently until the tomatoes are evenly coated.
Coarsely chop the arugula and put it on top of the tomato mixture.
Chop the artichoke hearts and put them in a small bowl.
Drain the rotini well and, while it is still piping hot, pour it over the tomato mixture.
Drizzle with a bit more oil, if desired and toss gently until thoroughly combined.
Gently stir in the artichoke hearts. Serve immediately.