The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Serves 4

1 pound spaghettini

3/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 1/4
cup oil from tomatoes

4 garlic cloves, minced

6 cups thinly sliced arugula leaves and stems

1 cup dry white wine

1-1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

4 ounces mild chèvre, crumbled

Cook pasta according to package directions. when pasta is done,
ladle out 1/2 cup of cooking water and set aside. Drain pasta.

While pasta is cooking, heat oil from tomatoes. Add garlic and
cook over medium heat, stirring, 1 minute. Add arugula and toss
until wilted. Add wine and basil, raise heat to high, and boil until
slightly reduced, about 2 minutes. Season with salt and pepper.

Add pasta and reserved cooking water to sauce and toss to combine.
Add crumbled goat cheese and sun-dried tomatoes and toss gently
so that cheese begins to melt.

Serve immediately.
— 365 Great 20-Minute Recipes by Beverly Cox