Sautéed Arugula and Tomatoes with Cheese and Pine Nuts

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


pine nuts

¼ cup(s)

olive oil

2 tsp, extra virgin

grape tomatoes

4 cup(s)

garlic clove(s)

1 large clove(s), minced


10 oz, baby variety, 2 (5-ounce) containers

table salt

tsp, or to taste

black pepper

tsp, freshly ground, or to taste

soft-type goat cheese

2 oz, crumbled (about 1/2 cup)


  1. Cook pine nuts in a large, heavy nonstick skillet over medium heat tossing occasionally, until lightly toasted, about 2 minutes. Transfer nuts to a plate; set aside.
  2. Heat oil in same skillet over medium-high heat. Add tomatoes; cook, tossing occasionally, until skins are lightly charred and start to split, pressing down with back of a spoon a few times, 6-10 minutes.
  3. Add garlic; cook, stirring, until fragrant, about 30 seconds longer.
  4. Add arugula to tomato mixture; 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: about 2/3 cup

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