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

Sautéed Arugula and Tomatoes with Cheese and Pine Nuts

2
2
2
SmartPoints® value per serving
Total Time
23 min
Prep
8 min
Cook
15 min
Serves
6
Difficulty
Easy
Here's a lovely way to enjoy fresh greens. For bolder flavour, swap feta for the goat cheese.

Ingredients

pine nuts

¼ tbsp(s), (60 ml)

olive oil

2 tsp(s), (10 ml) extra virgin

grape tomatoes

4 cup(s), (1 L)

garlic clove(s)

1 clove(s), medium, minced

arugula

285 gm, (10 oz) baby variety

table salt

tsp(s), (0.5 ml) or to taste

black pepper

pinch, (0.5 ml) freshly ground, or to taste

soft-type goat cheese

2 oz, (55 g) crumbled (about 1/2 cup)

Instructions

  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).

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