Mealime recipe · lives on in MealPot
Sun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula & Parmesan
- 25 min
- 2–6 servings
- 652 kcal / serving
- ★ 4.1 on Mealime
A bright, textured pasta with peppery arugula, briny olives, sun-dried tomatoes, and a kiss of Parmesan. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 5 ozfettuccine pasta
- 1 clovegarlic
- ½ cupKalamata olives, pitted
- ½lemon
- 1 ½ ozParmesan cheese
- ¼ cuppine nuts
- 6sun-dried tomatoes, oil-packed
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · large pot · measuring cups · measuring spoons · mixing bowls · stirring spoon
Directions
- Bring a large pot of water to a boil, salt it, and drop in the fettuccine. Cook until al dente, about 8–10 minutes, then reserve ¼ cup of the cooking water before draining. Return the pasta to the pot with the water.
- Rinse and thoroughly dry the arugula; set aside.
- Juice the lemon into a small bowl.
- Peel and mince the garlic, and add it to the lemon juice in the bowl.
- Roughly chop the olives and sun-dried tomatoes and add them to the bowl.
- Finely grate the Parmesan, then stir it into the bowl with the pine nuts, extra virgin olive oil, and spices to create a flavorful pasta seasoning.
- When the pasta is done, pour the seasoning over it and place the pot over medium heat. Stir often until the mixture is warmed through and coats the pasta, about 1–2 minutes.
- Toss in the arugula in several handfuls, waiting for it to wilt slightly before adding more; remove from heat once all greens are incorporated.
- To serve, divide the pasta among plates or bowls and enjoy.
Two tips
- Toast the pine nuts briefly in a dry skillet for extra nuttiness before adding them to the bowl.
- For a brighter finish, add a final squeeze of lemon and a few extra arugula leaves on top when serving.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 21 g
- Carbs
- 63 g
- Fat
- 36 g
- Fiber
- 4 g
- Sodium
- 617 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.