Spaghettini With Arugula, Goat Cheese and Sun Dried Tomatoes

Ingredients

• 1 lb spaghettini
• 34 cup sun-dried tomato
• packed in oil and thinly sliced
• 4 garlic cloves
• minced
• 6 cups arugula leaves
• and stems thinly sliced
• 1 cup dry white wine
• 1 12 teaspoons dried basil
• 14 teaspoon salt
• 14 teaspoon pepper
• 4 ounces mild goat cheese
• crumbled

Instructions

1. In a large pot of boiling salted water, cook pasta.
2. Ladle out 1/2 cup of cooking water and set aside.
3. Drain pasta.
4. Meanwhile, in a large skillet, heat oil from tomatoes.
5. Add garlic and cook over medium heat, stirring, for 1 minute.
6. Add arugula and toss until wilted.
7. Add wine and basil, raise heat to high, and boil until slightly reduced, about 2 minutes.
8. Season with salt and pepper.
9. Add pasta and reserved cooking liquid to sauce and toss to combine.
10. Add crumbled goat cheese and sun dried tomatoes and toss gently.