1/3 cup chopped sun-dried tomatoes, packed without oil
1/2 teaspoon ground red pepper
2 garlic cloves, minced
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) grated Asiago cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes or until tender. Add arugula, broth, sun-dried tomatoes, pepper, and garlic, and cook 3 minutes. Add linguine, and cook 2 minutes or until thoroughly heated. Sprinkle with cheese; toss well.