Arugula Scented Linguine
March 03, 2016
"It doesn't get as simple as this or as good. Lickity split, you're done with this one and on the table in no time. The best part is how good it is. Because it contains no meat, it's great for Lent or as another option to having meat."
- Serving Size: 1 (150.1 g)
- Calories 553
- Total Fat - 22.8 g
- Saturated Fat - 10.8 g
- Cholesterol - 43.4 mg
- Sodium - 1726.2 mg
- Total Carbohydrate - 73.6 g
- Dietary Fiber - 10.3 g
- Sugars - 0.3 g
- Protein - 16.3 g
- Calcium - 323.5 mg
- Iron - 1.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Cook linguini by bringing a large pot of water to a boil. Add salt and oil.
Add the linguine and cook until it is al dente, stirring frequently so as to make sure linguine doesn't stick, about 8 minutes.
Drain, reserve 1 1/2 cups of the cooking liquid; set aside.
Immediately toss the hot pasta in a large bowl with the butter to coat.
While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten.
Add the arugula and toss to combine. Season the pasta, to taste, with salt or Goya Adobo seasoning.
Divide the pasta among 6 plates and serve.
NOTE: If you feel that your linguine is sticking or needs a touch more moisture, sprinkle some extra virgin olive oil which will not only help with these two issues, but will enhance the taste
Tips & Variations
No special items needed.