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Spaghetti with Sun-Dried Tomato Pesto and Arugula

Tangy tomato pesto, fresh arugula, and zippy olives give this pasta loads of flavor with minimal effort.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
501 calories per serving

Ingredients

> 12 oz spaghetti
> 1/4 cup packed parsley leaves
> 1 cup pitted mixed olives
> 1/2 cup sun-dried tomato pesto
> 1 tbsp lemon juice
> 2 cups packed arugula

Steps

1
Cook the spaghetti according to package directions, reserving ½ cup cooking water.
2
Meanwhile, finely chop the parsley and chop the olives.
3
Toss the cooked spaghetti with the pesto, lemon juice, parsley, olives, and reserved cooking water until well combined. Stir in the arugula. Season with salt and pepper to taste. Divide among 4 bowls.

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