Pasta w/Arugula and Plum Tomatoes

Hot cooked pasta is coated with a tomato sauce and parmesan cheese. The sauce is made with plum (roma)tomatoes, light cream, chicken broth, and chopped arugula.

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Ingredients:

• 3 Tb. olive oil  
• 4 large garlic cloves, chopped  
• 1 cup half-and-half or light cream
• 3/4 c. canned reduced-salt chicken broth  
• 3 large bunches arugula, coarseley chopped  
• 1/2 tsp. dried crushed red pepper  
• 1 1/2 lbs. plum tomatoes, chopped (about 3 1/2 cups)  
• 1  pound gemelli, penne or fusilli pasta, cooked and drained
• 1 cup grated parmesan cheese

Method

-Heat oil in heavy pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup of the parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese.

Notes: Note: You can replace the arugula with fresh spinach.

Number of servings: 6

Submitted By: k henry
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