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 chÃ¨vre, 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.
â€” 365 Great 20-Minute Recipes by Beverly Cox