Recipe by Cooking Light July 1998

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

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Directions

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  • 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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Nutrition Facts

339 calories; calories from fat 27%; fat 10.2g; saturated fat 2.3g; mono fat 5.7g; poly fat 1.1g; protein 11.7g; carbohydrates 50.9g; fiber 2g; cholesterol 7mg; iron 2.3mg; sodium 372mg; calcium 148mg.
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