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Healthy Sun Dried Tomato and Arugula Pasta

This healthy sun dried tomato and arugula pasta is quick, easy, and loaded with whole grain pasta, balsamic vinegar, sun dried tomatoes, garlic, parmesan, feta, arugula, and optional bacon!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: American, Italian
Keyword: fresh, healthy, whole wheat rotini
Servings: 6 people
Calories: 513kcal
Author: Jennifer Debth


  • 1 (2 oz) bag pine nuts
  • 1 (12 - 14 oz) box whole wheat rotini cooked according to package directions
  • 6 slices bacon cooked and crumbled (optional)
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons  sun dried tomato oil
  • 1 (7 oz) jar sun dried tomatoes drained and diced
  • tbsp  capers  drained
  • 2 cloves garlic minced
  • salt and pepper to taste (I used 1 teaspoon salt)
  • tablespoons  shaved parmesan
  • 2 tablespoons crumbled feta
  • 1 (5 oz) container baby arugula roughly chopped


Toasted Pine Nuts

  • Preheat oven to 350 degrees F.
  • Place pine nuts onto an unlined baking sheet and bake in preheated oven for 3-5 minutes, or until golden brown. Watch carefully as they burn.
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  • Place all ingredients into a large bowl.
  • Toss to combine.
  • Taste and re-season, if necessary.
  • Serve warm, room temperature, or chilled.
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Calories: 513kcal | Carbohydrates: 64g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 529mg | Potassium: 1416mg | Fiber: 10g | Sugar: 17g | Vitamin A: 975IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 4mg