Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 Linguini with Arugula 1 tbsp. extra virgin olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 2 large bunches arugula, stemmed and washed, about 12 cups 1/2 cup vegetable broth 1/2 cup chopped dill 1/2 cup low-fat ricotta cheese 2 tbsps. grated pecorino cheese 8 ozs. whole-wheat linguini salt and freshly ground black pepper, to taste In a medium non-stick skillet, heat oil over medium-high heat. Saute onion and garlic until onion is translucent, about 4 minutes. Coarsely chop arugula. Add it to pan, stirring with wooden spoon until arugula wilts. Stir in broth. Cook until arugula is dark green but still chewy to the bite, about 4 to 5 minutes. Stir in dill and cook 1 minute. Remove pan from heat. Stir ricotta and pecorino into hot greens. Set aside. Cook pasta according to package directions. Drain and place pasta in deep serving bowl. Season greens to taste with salt and pepper. Spoon them on top of pasta and serve. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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