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Linguine with Arugula and Sun-Dried Tomatoes

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup thinly sliced onion
  • 3 cups chopped trimmed arugula
  • 1/2 cup canned vegetable broth
  • 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

Nutrition Information

  • calories 339
  • caloriesfromfat 27 %
  • fat 10.2 g
  • satfat 2.3 g
  • monofat 5.7 g
  • polyfat 1.1 g
  • protein 11.7 g
  • carbohydrate 50.9 g
  • fiber 2 g
  • cholesterol 7 mg
  • iron 2.3 mg
  • sodium 372 mg
  • calcium 148 mg

How to Make It

  1. 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.