Al dente Penne pasta tossed with fresh arugula and tomatoes, feta cheese, and Marcona almonds: easy, simple clean eating!
Bring a pot of salted water to a boil. Add the penne and cook until just tender but al dente (usually instructions on package are right on) Drain, reserving 3/4 cup pasta water.
Peel and thinly slice the shallots
Coarsely chop the dill and almonds
Peel and mince garlic
In a large pan (large enough to accommodate all pasta and veggies) over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots. Season with salt and pepper, cook stirring occasionally until shallots are slightly caramelized (6 minutes) Add garlic, cook until fragrant, about 1 minute. Reduce the heat to medium. Drain pasta reserving 3/4 cup pasta water. Add the penne, 2 tablespoons olive oil, and reserved pasta water to pan. Stir in the cherry tomatoes, dill, arugula and sherry vinegar. Cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt, pepper and red pepper flakes.
Transfer the penne to individual bowls. Garnish with the almonds and feta, toss and serve.