Linguini with arugula, golden garlic and red bell pepper
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Linguini, uncooked |
| 2 | teaspoons | Olive oil |
| ¼ | cup | Julienne cut red bell pepper |
| 2 | teaspoons | Thinly sliced garlic |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper |
| 1 | cup | Tightly packed arugula |
Directions
1. Cook past according to directions, omitting salt and fat; drain well, reserving ¼ cup cooking liquid.
2. Heat oil in skillet over low heat; add bell pepper and next 3 ingredients. Stir occasionally. Cook 5 minutes.
3. Place arugula in a large bowl. Add reserved cooking liquid, linguini, and bell pepper mixture. Toss well, serve warm.
Each serving provides: 173 calories Each serving provides: 2 breads; ½ fat; 1½ vegetables Source: Cooking Light Magazine, May-June, 1993 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
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