Pasta with Artichokes, Sundried Tomatoes and Arugula

Original Recipe

Ingredients:
3 oz oil-packed artichoke hearts, drained, 1/2 T oil reserved
3 oil-packed sun-dried tomatoes, drained, 1/2 T oil reserved
1/6 c white wine
3 c arugula leaves
4.4 oz dry pasta, shape of your choice
salt and pepper to taste


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. Add wine, and cook 3 minutes, or until most of wine has evaporated. Stir in arugula, and cook 2 to 3 minutes, or until wilted.

3. Meanwhile cook pasta according to package directions, drain, and reserve 1/4 cup cooking liquid. Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture. Season with salt and pepper, if desired.

Nutritional Information:
Calories: 399*
Fat: 13.2
Saturated: 1.1g
Poly: 1.3g
Mono: 5g
Carbs: 54g
Fiber: 5.6g
Protein: 11.8g


Ratings:
Kristen: 4
Dave: 3.25


*I'm not totally sure about the calorie count, because the nutritional info for the artichokes does, I believe, include the oil it is packed in, but the tomatoes do not. I used the information on the jars of the artichokes and tomatoes and added information for 1T of olive oil (for the 1/2T + 1/2T reserved oil). So it may actually be less calories than this. Either way, it was really good and totally worth it! :)