Arugula and Dried Tomato Pasta
cup sliced shallots (8 medium)
cloves garlic, minced
tablespoons olive oil
8 ounce jar oil-packed dried tomatoes, drained and cut into thin strips
ounces Genoa salami, cut into 1/2-inch pieces
cup dry white wine
cup chicken broth
ounces baby arugula
cups crumbled ricotta salata (6 ounces)
cup chopped walnuts, toasted
tablespoons assorted snipped fresh herbs (such as Italian [flat-leaf] parsley, oregano, marjoram, and/or thyme)
teaspoon freshly ground black pepper
ounces dried pasta, cooked and drained
- In an extra-large skillet, cook and stir shallots and garlic in hot oil over medium heat about 4 minutes or until tender. Add dried tomatoes and salami; cook and stir for 1 minute. Carefully add wine. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 to 4 minutes or until wine is nearly evaporated.
- Add broth to tomato mixture. Return to boiling; reduce heat. Boil gently, uncovered, for 1 to 2 minutes or until slightly reduced. Stir in arugula, 1 cup of the ricotta salata, the walnuts, herbs, and pepper. Cook and stir just until arugula is wilted. If desired, season to taste with salt.
- Serve tomato mixture over hot cooked pasta. Top with the remaining 1/2 cup ricotta salata.
Nutrition Facts(Arugula and Dried Tomato Pasta)
- Per serving:
- 463 kcal cal.,
- 35 g fat
- (6 g sat. fat,
- 9 g polyunsaturated fat,
- 13 g monounsatured fat),
- 54 mg chol.,
- 1270 mg sodium,
- 58 g carb.,
- 5 g fiber,
- 3 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet