To follow our earlier article about arugula, we wanted to share with you a vegetarian recipe you can make at home as part of your Meatless Monday dinner.

Goat Cheese Pasta with Arugula & Cherry Tomatoes
Serves up to 4


1 box rotini
2 cups cherry tomatoes, rinsed and dried
3 cloves garlic, minced
1/3 cup goat cheese
2 cups loosely packed arugula, washed and dried
1 cup pasta water
Salt and Fresh Cracked Pepper


Get out a big pot, fill with water and start heating to cook the noodles. This dish comes together in about 8 minutes, so the noodles should be cooking before you get started with the sauce. Make sure that the pasta water is salted. Cook according to the instructions on the box. If you want, make the pasta in advance. Strain (being sure to keep 1 cup of the liquid aside). Set aside.

In a sauce pan, heat a 2 count of olive or canola oil over medium-high heat. Make sure that your tomatoes are dry before dumping into the oil, otherwise the spatter will go everywhere. Toss the tomatoes into the pan once it is hot. Keep the tomatoes moving around every so often in the pan- some will start to burst which is okay. Cook the tomatoes for about 4-5 minutes. Turn the heat to medium-low and add in the garlic. Stir continually for 2 minutes to avoid burning.

Serve in bowls with a good chunk of rustic bread with some of the goat cheese on it. This dish would go great with a Malbec for those interested in partaking in a little wine with this meal. Top with some fresh arugula and cheese if you would like and enjoy!

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Mobile Cuisine Magazine looks forward to continued coverage of Meatless Monday for our readers!