Fast Farfalle With Sun-Dried Tomatoes & Arugula

Ingredients

• 4 Tbsp. Bertolli® Classico™ Olive Oil
• 1 small onion, chopped
• 1 large clove garlic, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup chopped, drained sun-dried tomatoes packed in oil
• 1/4 cup dry white wine or chicken broth
• 1 cup chicken broth
• 4 cups arugula or baby spinach leaves, coarsely chopped
• 8 oz. farfalle (bow tie) pasta, cooked and drained
• 1/2 cup freshly grated Parmesan cheese, divided

Directions

1. In 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium-high heat and cook onion, garlic, salt and pepper, stirring occasionally, 1 minute or until onion is tender. Stir in tomatoes and wine. Bring to a boil over high heat and cook, stirring occasionally, 1 minute. Reduce heat to medium and stir in broth and arugula. Cook until arugula is wilted, about 1 minute. Remove from heat and stir in hot farfalle, 1/2 cup cheese and remaining 2 tablespoons Olive Oil. Serve sprinkled with remaining cheese.