Photo of Sautéed arugula & tomatoes with cheese & pine nuts by WW

Sautéed arugula & tomatoes with cheese & pine nuts

Total Time
20 min
8 min
12 min
Five simple ingredients and a few pantry staples come together in just 20 minutes as a lovely side dish, perfect for any occasion. A perfect way to enjoy fresh greens, arugula is the star of this dish, with the colorful addition of grape tomatoes and some tangy goat cheese. These greens make an excellent side dish for a roasted chicken or some grilled salmon. Add them to your favorite hot pasta for vegetarian, one-dish meal. Make this dish with other wilted greens such as Swiss chard, spinach or a chicory for slight flavor variations. Exchange the goat cheese for traditional feta or it's creamier cousin French-feta for another possible variation.


Pine nuts

¼ cup(s)

Olive oil

2 tsp, extra virgin

Grape tomatoes

4 cup(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 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