Try this Farfalle with Sun-Dried Tomatoes and Arugula recipe, or contribute your own.
Suggest a better descriptionToasted 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.) Can be prepared in 45 minutes or less. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid. Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute. Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper. Transfer pasta to plates. Sprinkle with remaining cheese and serve. 2 Servings; Can be doubled. Bon App?tit June 1996 Posted to recipelu-digest by Sandy
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 113 | ||
Calories from Fat: 48 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 288.7mg | 10 % | |
Potassium 51.4mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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