Vegan Main Dishes/ Vegan Pasta and Noodles/ Vegan Recipes

Arugula Pasta with Salsa Cruda

Arugula pasta with fresh tomatoes

When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner.

Serves: 4

  • 2 garlic cloves
  • 1/2 jalapeño or other chili
  • Zest of 1 lemon
  • Juice of 2 lemons, or to taste
  • 3 tablespoons olive oil
  • 2 ripe tomatoes
  • 8 ounces whole wheat spaghetti or angel hair pasta
  • 3 cups arugula leaves, washed and stemmed,
    coarsely chopped if large
  • Sea salt and fresh ground pepper to taste

Crush garlic and jalapeño together until they become a coarse paste. Spoon into a medium-sized bowl. Add lemon zest, lemon juice and olive oil.

Peel tomatoes by bringing water to boil in a medium pot. Remove from heat, add tomatoes and let them sit for a couple minutes. Remove tomatoes from water. Let them cool enough so you can handle them. Gently pierce them with the point of a knife.  Their skins should slip right off.

Dice tomatoes small. Add tomatoes and all their juice to the garlic, chili and lemon mixture. Stir together and add a pinch of sea salt.

Make pasta according to directions and cook until just tender. Remove from heat. Drain well, then return pasta to pot.

Toss with sauce. Add arugula, a handful at a time, tossing lightly until the greens just start to wilt, about 3 to 5 minutes.

Season to taste with additional sea salt and pepper and serve at once.

Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist The Edgy Veggie, and contributor  to publications including CulinateBon Appetit, and Every Day With Rachael Ray as  well as her own blog.


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  • Reply
    August 25, 2011 at 2:26 pm

    This sounds great! But you really should try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

  • Reply
    niki jones
    May 3, 2012 at 6:55 am

    Loved this recipe, the taste was wonderful!

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