| 12 | 35 | 269 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 227 gm | Green Lentil Rotini (or other pasta alternative) |
| 1 leaf | Bay leaf |
| 1/4 medium | White onion (chopped) |
| 5 berries | Allspice, whole |
| 3 peppercorn | Peppercorn |
| 1 tbsp | Water |
| 2 clove(s) | Garlic (minced) |
| 3 cup | Cherry Tomatoes |
| 1 cup | Frozen green peas |
| 2 cup | Arugula |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
Cook pasta according to package instructions with bay leaf, onion, allspice berries and peppercorns. Once cooked, drain and set aside. Remove bay leaf and whole spices.
Meanwhile, in large skillet, heat water and sauté garlic and tomatoes. Gently press tomatoes as they cook to release their liquids. Add peas and continue cooking for 2 minutes, stirring occasionally. Add arugula and cook until wilted.
Add vegetables to spaghetti. Season with salt and pepper. Serve.
| Meat Alternative | 0.3 |
| Vegetables | 2.4 |
