Veggie Linguini a la Linguini
Ingredients
- ½ (16-ounce) package whole wheat linguine pasta
- 1½ tablespoons olive oil
- 1 DOLE® Sweet Potato, peeled and chopped
- ½ cup chopped DOLE® Red Onion
- 2 cups thinly sliced DOLE® Brussels Sprouts
- 1 cup DOLE® Baby Arugula
- ⅓ cup balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3½ tablespoons grated Parmesan cheese
Directions
- Prepare pasta as label directs; reserve 1½ cups pasta cooking water. Drain pasta; return to saucepot and cover.
- Heat 1 tablespoon oil in a large skillet over medium heat; add potato and cook 10 minutes, stirring occasionally. Add onion and remaining ½ tablespoon oil; cook 5 minutes or until vegetables are tender, stirring occasionally. Add Brussels sprouts; cook 2 minutes or until lightly browned and tender. Add arugula; cook 1 minute or until wilted, stirring occasionally. Add vinegar, salt, pepper, 1 cup reserved pasta water and pasta; cook 2 minutes or until slightly thickened, stirring occasionally. Add remaining ½ cup reserved pasta water, if desired. Makes about 7 cups.
- Serve pasta sprinkled with cheese.