Pasta with Artichokes and Arugula
Serves 3-4; 20-25 mins cook time
1/2 medium onion, chopped
1 tbsp diced garlic
1 can artichoke hearts, drained
4 oz oil-packed sun-dried tomatoes
2 tsp dried basicl
1 cup Pinot Grigio wine
6 cups baby arugula leaves
1 cup dry pasta
Salt and pepper to taste
- Cook pasta. Reserve 1/4 cup cooking liquid.
- Meanwhile, heat sun dried tomatoes in skillet over medium-high heat.
- Add onions and garlic and add more oil if necessary.
- Add chopped artichokes and basil and cook 3 to 4 minutes.
- Add wine and heat until most of wine has evaporated.
- Stir in arugula and cook 2 to 3 minutes, or until wilted.
- Add pasta to pan.
Nutritional Information
Per 1-cup serving: Calories: 326, Protein: 10g, Total fat: 11g, Saturated fat: 1g, Carbs: 52g, Cholesterol: <1mg, Sodium: 251mg, Fiber: 4g, Sugars: 4g