FAST FARFALLE WITH SUN-DRIED TOMATOES & ARUGULA
- Serves 4
- |
- prep time: 20 minute(s)
- |
- cook time: 5 minute(s)
Ingredients:
4 Tbsp. Bertolli® Classico™ Olive Oil 1 small onion, chopped 1 large clove garlic, finely chopped 1/2 tsp. salt 1/4 tsp. ground black pepper 1/2 cup chopped, drained sun-dried tomatoes packed in oil 1/4 cup dry white wine or chicken broth 1 cup chicken broth 4 cups arugula or baby spinach leaves, coarsely chopped 8 oz. farfalle (bow tie) pasta, cooked and drained 1/3 cup PLUS 2 Tbsp. freshly grated Parmesan cheese
|
Directions:
In 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, salt and pepper, stirring occasionally, 1 minute or until onion is tender. Stir in tomatoes and wine. Bring to a boil over high heat and cook, stirring occasionally, 1 minute. Reduce heat to medium and stir in broth and arugula. Cook until arugula is wilted, about 1 minute. Remove from heat and stir in hot farfalle, 1/3 cup cheese and remaining 2 tablespoons Olive Oil. Serve sprinkled with remaining 2 tablespoons cheese.
|