Gluten-free spaghetti with tomatoes and arugula

Based on 6 ratings

“Find more delicious vegan and gluten-free recipes on our blog.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g spaghetti (gluten-free)
200 g cherry tomatoes
150 g arugula
limes
3 tbsp capers
5 tbsp olive oil
salt
pepper
Metric
Imperial

Utensils

  • large pot
  • cutting board
  • knife
  • bowl
  • cooking spoon

Nutrition per serving

Cal
644
Protein
2 g
Fat
20 g
Carb
111 g
  • Step 1/3

    • 500 g spaghetti
    • salt
    • large pot

    Add gluten-free spaghetti to a pot of salted water and cook according to package instructions, or until al dente.

  • Step 2/3

    • 200 g cherry tomatoes
    • limes
    • 150 g arugula
    • cutting board
    • knife

    Meanwhile, quarter cherry tomatoes. Halve and juice limes. Slice lime for garnish, if desired. Wash and shake dry arugula.

  • Step 3/3

    • 3 tbsp capers
    • 5 tbsp olive oil
    • salt
    • pepper
    • bowl
    • cooking spoon

    Drain spaghetti and add to a bowl, together with tomatoes, lime juice, capers, and olive oil. Mix well and season to taste with salt and pepper. Serve with arugula and lime slices. Enjoy!

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