Fusilli with Baby Arugula and Old Cheddar

Recipe details

Servings: 4
Time: Under 30 minutes

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  • 4 cups (1 L) fusilli
  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) extra virgin olive oil
  • 1 cup (250 mL) carrots, julienned
  • 2 garlic cloves, minced
  • 1 diced onion
  • 1/2 tsp (2 mL) dried or fresh thyme
  • Salt and pepper, to taste
  • 1 can 28 oz (796 mL) diced tomatoes, including juice
  • 1/2 tsp (2 mL) sugar
  • 4 cups (1 L) baby arugula
  • 1 cup (250 mL) cubed Canadian Old Cheddar cheese


  1. In a large pot of boiling salted water, cook fusilli according to package directions until al dente. Drain well and return to pot.
  2. Meanwhile, in a large skillet, melt butter over medium-high heat and add oil. Add carrots, garlic, onion, thyme, pinch of salt and 1/4 tsp (1 mL) pepper. Sauté for 4 minutes or until onion is tender. Add tomatoes and sugar (if using). Bring to a boil. Reduce heat and simmer for 4 minutes or until thickened slightly.
  3. Add sauce and arugula to pasta and toss well to coat. Spoon pasta into serving bowl and top with Canadian Old Cheddar cheese.


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Fusilli with Baby Arugula and Old Cheddar

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 601
Protein 23 g
Carbohydrate 85 g
Fat 19 g
Fibre 6.6 g
Sodium 550 mg
Calcium 371 mg