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

1. Cook pasta. Reserve 1/4 cup cooking liquid.
2. Meanwhile, heat sun dried tomatoes in skillet over medium-high heat.
3. Add onions and garlic and add more oil if necessary.
4. Add chopped artichokes and basil and cook 3 to 4 minutes.
5. Add wine and heat until most of wine has evaporated.
6. Stir in arugula and cook 2 to 3 minutes, or until wilted.
7. 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

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