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Ингредиенты
- 6 ounce Farfalle, (butterfly- or possibly bow-tie-shaped pasta)
- 1/2 c. Minced liquid removed oil-packed sun-dry tomatoes, (about one 7-1/2-oz jar), 1 Tbsp. oil reserved
- 1 lrg Garlic clove, minced
- 2/3 c. Dry white wine
- 4 c. Coarsely minced arugula, (about 4 large bunches)
- 6 Tbsp. Grated Parmesan cheese
Инструкции
- Toasted baguette slices and some baby greens tossed with marinated artichoke hearts are a wonderful accompaniment to the pasta. (For extra flavor, you can spread the baguette slices with olive paste before servings.)
- Cook pasta in pot of boiling salted water till just tender but still hard to bite. Drain well; reserve 1/4 c. cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add in garlic and stir till fragrant, about 30 seconds. Add in minced tomatoes and white wine. Boil till wine is reduced slightly, about 3 min. Add in arugula; toss till wilted, about 1 minute.
- Add in pasta and 4 Tbsp. Parmesan cheese to sauce in skillet. Toss till well blended. Moisten pasta with reserved cooking liquid, if you like.
- Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
- 2 Servings; Can be doubled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 235g | |
| Calories 272 | |
| Calories from Fat 78 | 29% |
| Total Fat 8.9g | 11% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 480mg | 20% |
| Potassium 370mg | 11% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.5g | 2% |
| Protein 12.89g | 21% |
