Rigatoni With Arugula and Olives

12 ounces dried rigatoni
2 teaspoons olive oil
3 cups baby or chopped arugula
10 or so pitted black and/or green olives, chopped
2 tablespoons grated Parmesan cheese

Cook and drain pasta according to package directions; set aside. Heat oil in the pasta pot over medium heat. Add arugula and olives; saute just until arugula wilts, about 1 minute. Add pasta and cheese; toss. Serve immediately.

Prep time: 15 minutes.Total time: 20 minutes. Serves: 4.

Approximate values per serving: 365 calories, 6 g fat, 2 mg cholesterol, 13 g protein, 65 g carbohydrates, 3 g fiber, 154 mg sodium, 15 percent calories from fat.

Rigatoni With Arugula and Olives