Pappardelle with Artichokes and Arugula

(from culinarysarah’s recipe box)

This dish is easy enough for weeknight suppers but elegant enough for casual dinner parties.

Source: September 2010 Vegetarian Times

Serves 4 people

Ingredients

  • 1 6 ounce jar oil-packed artichoke hearts, drained, 1 tablespoon oil reserved
  • 6 oil-packed sun-dried tomatoes, drained, 1 tablespoon oil reserved
  • 1/3 cup white wine
  • 6 cups baby arugula
  • 8.8 ounce package dry pappardelle pasta

Directions

  1. Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.

  2. Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat. Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes.

  3. Add wine and cook 3 minutes or until most of wine has evaporated.

  4. Stir in arugula and cook 2 to 3 minutes or until wilted.

  5. Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain and reserve 1/4 cup cooking liquid.

  6. Return drained pasta to pot with reserved cooking liquid and stir in artichoke mixture. Season with salt and pepper if desired.

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