Garganelli Pasta and Tomato Sauce with Fresh Mozzarella and Arugula-Orange Salad

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Tomatoes

  Whole, canned

  ½ cup or 121g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Arugula

  Raw

  5 cup or 100g

• Garlic

  Raw

  4 clove or 12g

• Oranges

  Raw, all commercial varieties

  2 fruit or 262g

• Onions

  Raw

  1 medium or 110g

• Parsley

  Raw

  1 ½ cup or 90g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Butter

  Unsalted

  2 tbsp or 28g

• Vinegar

  Cider

  2 tbsp or 30g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

Directions

1. Prepare the ingredients: Wash and dry the fresh produce. Boil a medium pot of salted water. Mince the garlic and dice the onion. Break apart the tomatoes with your hands. Chop the parsley leaves and discard the stems. Tear the mozzarella into bite-sized pieces. Slice the tops and bottoms off the oranges, remove rinds and piths, halve, and thinly slice.
2. Make the sauce: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and onion, season with salt and pepper. Cook 2-4 minutes until softened. Add tomatoes, simmer 12-14 minutes until reduced. Season to taste.
3. Make the vinaigrette: Combine vinegar and a pinch of Parmesan in a bowl, season with salt and pepper. Whisk in 2 tablespoons olive oil until combined.
4. Cook the pasta: Add pasta to boiling water, cook 8-10 minutes until al dente. Reserve 1 cup pasta water, drain pasta.
5. Finish the pasta: Add pasta and half the reserved water to the sauce. Cook 2-3 minutes, stirring, until coated. Add more water if dry. Turn off heat, add butter, half the parsley, and half the mozzarella. Stir until combined. Season to taste.
6. Make the salad and serve: Combine arugula and oranges in a bowl, season with salt and pepper. Add vinaigrette to coat. Toss and season to taste. Serve pasta garnished with remaining Parmesan, parsley, and mozzarella.

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