Linguine with Arugula and Sun-Dried Tomatoes

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

July 1998