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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 3 tablespoons olive oil
- 4 large garlic cloves, chopped
- 1 cup half and half
- 3/4 cup canned low-salt chicken broth
- 3 large bunches arugula, coarsely chopped
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
- 1 pound gemelli, penne or fusilli pasta, freshly cooked
- 1 cup grated Parmesan cheese
Method
- Heat oil in heavy large pot over medium-high heat.
- Add garlic and stir until fragrant, about 30 seconds.
- Add half and half and broth and boil until slightly thickened, about 5 minutes.
- Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute.
- Add tomatoes; cook until tomatoes soften, about 2 minutes.
- Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes.
- Season mixture with salt and pepper.
- Transfer pasta to large bowl.
- Sprinkle with remaining 1/2 cup cheese.
