Pappardelle with Artichokes and Arugula

• 1 6-oz. jar oil-packed artichoke hearts, drained, 1 Tbs. oil reserved
• 6 oil-packed sun-dried tomatoes, drained, 1 Tbs. oil reserved
• 13 cup Pinot Grigio wine
• 6 cups baby arugula leaves
• 1 8.8-oz. pkg. dry pappardelle pasta

1. Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.
2. Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat.
3. Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes.
4. Add wine, and cook 3 minutes, or until most of wine has evaporated.
5. Stir in arugula, and cook 2 to 3 minutes, or until wilted.
6. Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain, and reserve 1/4 cup cooking liquid.
7. Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture.
8. Season with salt and pepper, if desired.

hearts, oil, wine, baby arugula, pasta

Taken from www.vegetariantimes.com/recipe/pappardelle-with-artichokes-and-arugula/ (may not work)