Working Mom Meals #7:Spicy Whole Wheat Pasta with Arugula

As I made this meal Friday I thought, "I totally forgot about adding this to my blog!"  This should have been my first recipe on here.  We love it.  It is an oldie but goodie in our house.  I love the spice the arugula gives and the fire roasted tomatoes are a great addition.  It's so simple, and a great meal for those who do not eat meat during lent.  Recipe courtesy of Rachel Ray.

Ingredients:
Salt
1 pound whole wheat pasta
1/4 cup extra-virgin olive oil
 1 small red onion finely chopped
4 cloves garlic, grated
1 teaspoon crushed red pepper
1 tablespoon balsamic vinegar
One 28-ounce can diced fire-roasted tomatoes
Black pepper
1 cup grated parmesean cheese
4 cups arugula, coarsely chopped

Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.

While the pasta is working, in a deep skillet, heat the olive oil, 4 turns of the pan, over medium heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.

Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.