When I worked at Health Magazine (which honestly feels like a lifetime ago), we featured the following Linguine with Walnuts & Arugula from the Quick Simple Food cookbook written by our then food editor Susie Quick. I’ve held onto it for over 15 years now and it still holds up. I substituted the linguine with Barilla’s Protein+ Angel Hair Spaghetti, used vacuum sealed sun-dried tomato halves instead of the ones in oil, and reduced the walnuts by half. I wish I would have added some lemon zest to the final product!

Ingredients:

3/4 cup marinated sun-dried tomato halves in olive oil (drained and chopped)

1 tablespoon olive oil

6 garlic cloves thinly sliced
 (I also used some garlic scapes from Jones Valley Teaching Farm)
1/4 tsp red pepper flakes

12 cups loosely packed arugula (or two 9oz packages)

1 tablespoon fresh lemon

1 lb Linguine

salt and pepper

1/3 cup Parmesan/Pecorino cheese

1/2 cup coarsely chopped walnuts



Place tomatoes in a small bowl with 1/2 cup boiling water. Set aside. 
In a large skillet, heat the oil over medium. Add the garlic and red pepper flakes and saute 30 seconds. Remove from heat. Drain tomatoes and add to skillet along with arugula and lemon juice and toss to coat. Cook pasta until al dente. Reserve 1/4 cup of hot pasta water. Drain pasta and add to to skillet with arugula mixture, salt and pepper to taste, and Parmesan cheese. Toss with just enough of pasta water to make it creamy. Top with walnuts and additional Parmesan.