Recipe description
July 24, 2026
Spaghetti with cherry tomatoes and arugula
Light spaghetti with tomatoes and arugula to support gentle digestion.
Easy Recipe
78%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Plant-based fiber from pasta and vegetables supports digestion.
- Colorful tomatoes and arugula provide polyphenols and dietary diversity.
- Balanced with olive oil, garlic, and basil for flavor and satiety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Pasta
200
gram
Tomato, cherry
250
gram
Rocket
50
gram
Garlic
2
clove
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Basil
5
gram
Instructions
1
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
2
While pasta cooks, halve cherry tomatoes and thinly slice garlic cloves.
3
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
4
Add cherry tomatoes to the skillet and cook for 5-7 minutes until softened and slightly blistered.
5
Drain cooked spaghetti, reserving 1/2 cup pasta water. Add pasta to skillet with tomatoes.
6
Toss pasta with tomatoes, adding reserved pasta water as needed to create a light sauce. Season with salt and black pepper.
7
Remove from heat and stir in fresh arugula until just wilted. Garnish with fresh basil leaves before serving.
More Recipes For Your Gut
Nutrition
515 kcal
Calories
8 g
Protein
45 g
Carbohydrates
4 g
Fiber
6 g
Sugar
14 g
Fat
2 g
Saturated fat
2.5 g
Salt
FAQ
Is this dish vegetarian or vegan?
It's vegetarian; most dried spaghetti is vegan. Check the packaging if you need strict vegan.
Can I make it gluten-free?
Yes, substitute gluten-free spaghetti; cooking times may vary.
How many servings does it yield?
2 servings.
How many calories per serving?
Calories aren’t listed here. Brand differences affect the count, but a rough range is 350–500 kcal per serving.
What can I substitute for arugula?
Spinach or mixed greens work well.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat gently on the stove or in the microwave.
How can I add protein?
Add canned chickpeas, grilled chicken, or tofu; adjust seasonings as needed.
Can I prep this in advance?
Chop tomatoes and garlic ahead; cook pasta fresh. You can also cook pasta and tomatoes ahead and store separately.
How spicy is it and can I adjust?
It has a mild pepper flavor; adjust with extra black pepper to taste.
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