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Brown rice pasta with arugula tomatoes sitting on a whit plate with black rim

Brown Rice Pasta with Arugula and Tomatoes

Course: Main Course
Keyword: arugula, brown rice pasta, tomatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Lisa Marie Todd

This Brown Rice Pasta with Arugula and Tomatoes is an easy dish to prepare and perfect for a weeknight dinner. It's topped with toasted pine nuts and grated Pecorino Romano cheese.




  • 1 pound brown rice pasta
  • Kosher salt
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves minced
  • 1 cup diced tomatoes drained
  • 1 tablespoon of fresh basil
  • 2 tablespoon Italian parsley
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes optional
  • 6 cups baby arugula stems removed and chopped
  • 1/4 cup pine nuts toasted
  • freshly grated Pecorino Romano cheese


How To Cook Brown Rice Pasta

  1. In a large pot over high heat, bring 4 quarts of water to rolling boil.

  2. Add two tablespoons of Kosher salt to the water. You want your pasta water salty like sea water. 

  3. Add pasta to boiling water, and stir gently. Bring water back to a rolling boil and cook pasta for another 8 - 10 minutes, stirring occasionally. Water will become foamy while boiling. 

  4. Test pasta for desired consistency (al dente recommended). Drain pasta and rinse with warm water. Toss with a little olive oil to avoid pasta from sticking. Cover until ready to use.

To Make Arugula Tomato Sauce

  1. In a large skillet over medium heat sauté garlic for 1 - 2 minutes.

  2. Add tomatoes, basil, parsley, salt, black pepper and red pepper (if desired). Cook for 5 minutes. 

  3. Add arugula and gently stir until the greens are wilted. Remove skillet from heat and stir in pine nuts. Place pasta on individual plates and top with tomato arugula sauce and freshly grated cheese.

Recipe Notes

Here are a few substitutions to switch things up a little:

1. You can add diced grilled or roasted chicken or grilled shrimp.
2. Substitute baby spinach for the arugula greens.
3. Top the dish off with Parmesan or Ricotta Salata cheese.
4. Try a different pasta shape like penne or spaghetti.