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Nutritional Information
Calories: 339
Fat: 10.2g
Protein: 11.7g
Carbohydrates: 50.9g
Fiber: 2.0g
Cholesterol: 7.0mg.
Sodium: 372mg.
Calcium: 148 mg.
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Linguine with Arugula And Sun-Dried Tomatoes
Ingredients
2 tablespoons olive oil (aisle # 8)
1 cup thinly sliced onion (produce department)
3 cups chopped trimmed arugula (produce department)
1/2 cup canned vegetable broth (aisle # 6)
1/3 cup chopped sun-dried tomatoes, packed without oil (produce department)
1/2 teaspoon ground red pepper (spice rack end of aisle # 7)
2 garlic cloves, minced (produce department)
4 cups hot cooked Ronzoni linguine,
about 8 ounces uncooked pasta. (aisle # 7)
1/4 cup (1 ounce) grated Asiago cheese (food court cheese case)
Directions
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1. Cook pasta according to package instruction, set aside and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 4 minutes or until tender.
3. Add arugula, broth, sun-dried tomatoes, pepper, and garlic, and cook 3 minutes.
4. Add linguine, and cook 2 minutes or until thoroughly heated. Sprinkle with cheese; toss well.
(serving size: 1 1/4 cups).
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Servings
Serves 4
Time To Cook
Total Cooking time: 20 minutes.
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