Linguine with Arugula and Sun-Dried Tomatoes

Linguine with Arugula and Sun-Dried Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons olive oil

  • 1

    cup thinly sliced onion

  • 3

    cups chopped trimmed arugula

  • ½

    cup canned vegetable broth

  • cup chopped sun-dried tomatoes packed without oil

  • ½

    teaspoon ground red pepper

  • 2

    garlic cloves minced

  • 4

    cups hot cooked linguine (about 8 ounces uncooked pasta)

  • ¼

    cup (1 ounce) grated Asiago cheese


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. Serving Size: 1 1/4 cups


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