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Nutrition Facts

Instructions

• STEP 1

  Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve a ¼-cup of cooking water before draining.) Return pasta and reserved cooking water to the pot.

  • ½ tsp salt
  • 5 oz fettuccine pasta

• STEP 2

  Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Set aside.

  • ½ (5 oz) pkg baby arugula

• STEP 3

  Wash, dry, and juice lemon into a small bowl.

  • ½ lemon

• STEP 4

  Peel and mince garlic. Add to the bowl with the lemon juice.

  • 1 clove garlic

• STEP 5

  Roughly chop olives and sun-dried tomatoes. Add both to the bowl.

  • ½ cup Kalamata olives, pitted
  • 6 sun-dried tomatoes, oil-packed

• STEP 6

  Finely grate Parmesan. Add to the bowl along with pine nuts, oil, and spices; stir to combine the pasta seasoning.

  • 1 ½ oz Parmesan cheese
  • ¼ cup pine nuts
  • 1 tbsp extra virgin olive oil
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  When the pasta is done, add pasta seasoning to the pot. Set over medium heat and cook, stirring often, until warmed through and sauce coats pasta, 1-2 minutes.

• STEP 8

  Add arugula to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

• STEP 9

  To serve, divide pasta between plates or bowls. Enjoy!