Linguine with Arugula and Sun-Dried Tomatoes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.7g
  • Carbohydrate: 50.9g
  • Fiber: 2g
  • Cholesterol: 7mg
  • Iron: 2.3mg
  • Sodium: 372mg
  • Calcium: 148mg


  • 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


  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.
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