2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)
Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.
Nutritional Information (Per Serving)
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
Note: If traditional pasta is used in this recipe there is a total of 37g carbohydrate.