Pasta and noodles · Italian · 25 min
Sun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula & Parmesan
- 25 min
- 2–6 servings
- 652 kcal / serving
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½lemon
- lemons
Dairy, eggs & chilled
- 1 ½ ozParmesan cheese
Pantry & dry goods
- 5 ozfettuccine pasta
- ¼ cuppine nuts
Sauces, oils & condiments
- ½ cupKalamata olives, pitted
- 6sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Kalamata olives, pitted | ½ cup | 1 cup | 1 ½ cups |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| sun-dried tomatoes, oil-packed | 6 | 12 | 18 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.