Linguine with Arugula and Sun-Dried Tomatoes

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

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.