Sun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 (5 oz) pkg baby arugula

10 oz fettuccine pasta

2 cloves garlic

1 cup Kalamata olives, pitted

1 lemon

3 oz Parmesan cheese

½ cup pine nuts

12 sun-dried tomatoes, oil-packed

¼ tsp black pepper

½ tsp crushed red pepper

2 tbsp extra virgin olive oil

½ tbsp salt

Directions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve a ½-cup of cooking water before draining.) Return pasta and reserved cooking water to the pot.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Set aside.

Wash, dry, and juice lemon into a small bowl.

Peel and mince garlic. Add to the bowl with the lemon juice.

Roughly chop olives and sun-dried tomatoes. Add both to the bowl.

Finely grate Parmesan. Add to the bowl along with pine nuts, oil, and spices; stir to combine the pasta seasoning.

When the pasta is done, add pasta seasoning to the pot. Set over medium heat and cook, stirring often, until warmed through and sauce coats pasta, about 2 minutes.

Add arugula to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

Notes

https://www.safeway.com/meal-plans-recipes/sun-dried-tomato-fettuccine-olives-pine-nuts-arugula-parmesan/28175

Substitute fetuccini for tortellini or other pasta. Use less arugula, refrigerated rather than fresh garlic, more olive oil and water than recommended

Nutrition

• Calories: 651