Gluten-free spaghetti with tomatoes and arugula

Name: Gluten-free spaghetti with tomatoes and arugula
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: International
Ingredients: 17.5 oz spaghetti (gluten-free); 7 oz cherry tomatoes; 5.25 oz arugula; 2 limes; 3 tbsp capers; 5 tbsp olive oil; salt; pepper

Based on 7 ratings

In app

almostexperimental

Community member

www.almost-experimental.de/

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

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

250 g

spaghetti (gluten-free)

100 g

cherry tomatoes

75 g

arugula

limes

1½ tbsp

capers

2½ tbsp

olive oil

salt

pepper

Utensils

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

Nutrition per serving

Cal644

Fat20 g

Protein2 g

Carb111 g

Step 1/3
- 250 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
- 100 g cherry tomatoes
- 1 limes
- 75 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
- 1½ tbsp capers
- 2½ 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!
Enjoy your meal!