Garganelli Pasta and Tomato Sauce with Fresh Mozzarella and Arugula-Orange Salad

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ cup or 120g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Arugula

  Raw

  5 cup or 100g

• Garlic

  Raw

  4 clove or 12g

• Oranges

  Raw, all commercial varieties

  2 fruit or 262g

• Onions

  Raw

  1 medium or 110g

• Parsley

  Raw

  1 ½ cup or 90g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Vinegar

  Cider

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

Directions

1. Bring a medium pot of salted water to a boil.
2. Wash and dry the fresh produce. Mince the garlic and dice the onion. Chop the parsley leaves, discarding the stems. Slice the tops and bottoms off the oranges, remove rinds and piths, halve, and thinly slice.
3. Break apart the whole canned tomatoes with your hands. Tear the mozzarella into bite-sized pieces.
4. Heat one-third of the olive oil in a large pan over medium heat. Add garlic and onion, season with salt and pepper. Cook for 2-4 minutes until softened. Add tomatoes and simmer for 12-14 minutes until reduced. Season to taste.
5. Combine vinegar and a pinch of Parmesan in a bowl, season with salt and pepper. Whisk in remaining olive oil until combined.
6. Add pasta to boiling water and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water, then drain the pasta.
7. Add pasta and half the reserved water to the sauce. Cook for 2-3 minutes, stirring, until coated. Add more water if dry. Turn off heat, add butter, half the parsley, and half the mozzarella. Stir until combined. Season to taste.
8. Combine arugula and oranges in a bowl, season with salt and pepper. Add vinaigrette to coat. Toss and season to taste. Serve pasta garnished with remaining Parmesan, parsley, and mozzarella.