Farfalle with Sun-Dried Tomatoes and Arugula
| Yield: | 1 Servings |
| Categories: |
| 6 | oz | Farfalle; (butterfly- or bow-tie-shaped pasta) |
| 1/2 | c | Chopped drained oil-packed sun-dried tomatoes; (about one 7-1/2-ounce jar), 1 tablespoon oil reserved |
| 1 | lg | Garlic clove; chopped |
| 2/3 | c | Dry white wine |
| 4 | c | Coarsely chopped arugula; (about 4 large bunches) |
| 6 | tb | Grated Parmesan cheese |
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