Name: Farfalle with Sun-Dried Tomatoes and Arugula
Yield: 2 Servings; Can be doubled
Ingredients: 6 ounces farfalle (butterfly- or bow-tie-shaped pasta); 1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar); 1 tablespoon oil reserved; 1 large garlic clove, chopped; 2/3 cup dry white wine; 4 cups coarsely chopped arugula (about 4 large bunches); 6 tablespoons grated Parmesan cheese

Toasted 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.

Recipe notes

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