Whole-Wheat Linguine with Arugula and Shallots
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 5 mins
- Cook: 30 mins
The sweet, caramelized shallots with the salty cheese and peppery arugula are a thing of beauty here. The hot pasta wilts the arugula and melts the cheese just enough. Use a bread on the sweeter and crustier side for the bread bits.
Ingredients
- 1/3cup extra-virgin olive oil
- 1tablespoon sugar
- 2cups diced shallots
- 1teaspoon kosher or sea salt
- 1/2teaspoon freshly ground black pepper
- 1/2teaspoon crushed red pepper flakes
- 1pound whole-wheat linguine
- 10ounces arugula
- 1bunch flat-leaf parsley, coarsely chopped
- 2cups toasted bread bits, cut like baby croutons
- 1/2pound Pecorino Sardo or Romano cheese, grated
Instructions
- Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes.
- Bring 6 quarts of lightly salted water to a boil in a stockpot. Add linguine and cook until al dente, about 10 minutes. Drain, reserving 2 cups of cooking water, and return to pan. Scrape shallots and oil into pan; toss until linguine is well coated.
- At serving time, gently warm linguine; fold in arugula, parsley and a little cooking water. (The heat will wilt the greens.) Add bread bits and cheese, folding until evenly distributed throughout the pasta.
Recipe by Nancy Vienneau.
Nutritional Info *per serving
- Calories 470
- Glycemic Load 4
- Fat 18g
- Saturated Fat 7g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 7g
- Cholesterol 20mg
- Sodium 760mg
- Potassium 540mg
- Carbohydrate 57g
- Fiber 6g
- Sugars 6g
- Protein 17g
- Trans Fat 0g
- Vitamin A 45%
- Vitamin C 30%
- Calcium 45%
- Iron 20%
