Spaghettini With Arugula, Goat Cheese and Sun Dried Tomatoes

• 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

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.

spaghettini, tomato, garlic, arugula, white wine, basil, salt, pepper, goat cheese

Taken from www.food.com/recipe/spaghettini-with-arugula-goat-cheese-and-sun-dried-tomatoes-470310 (may not work)