Photo of Sautéed Arugula and Tomatoes with Cheese and Pine Nuts by WW

Sautéed Arugula and Tomatoes with Cheese and Pine Nuts

PersonalPoints™ per serving
Total Time
20 min
8 min
12 min
Here's a lovely way to enjoy fresh greens. For bolder flavour, swap feta for the goat cheese.


Pine nuts

¼ cup(s)

Olive oil

2 tsp(s), extra virgin

Grape tomatoes

4 cup(s)

Garlic clove(s)

1 clove(s), large, minced


10 oz

Table salt

tsp(s), or to taste

Black pepper

pinch, freshly ground, or to taste

Soft-type goat cheese

2 oz, crumbled (about 1/2 cup)


  1. Place pine nuts in a large nonstick skillet and set over medium heat; cook, tossing occasionally, until lightly toasted, about 2 minutes. Remove from skillet and set aside.
  2. Heat oil in same skillet over medium-high heat. Add tomatoes and cook, tossing occasionally, until skins are lightly charred and start to split, pressing down with back of a spoon a few times, about 6 to 10 minutes.
  3. Add garlic; cook, stirring, until fragrant, about 1 minute.
  4. Add arugula; cook, tossing with tongs, just until wilted, about 1 minute. Sprinkle with salt and pepper; toss. Spoon arugula mixture into a serving bowl; sprinkle with cheese and pine nuts.
  5. Serving size: 150 ml (2/3 cup).