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Wheat Fettuccine with Arugula

Makes: 4  servings Start to Finish 25 mins


  • 8 ounces  dried whole wheat fettuccine
  • 2 cloves garlic, minced
  • 2 tablespoons  olive oil
  • 1/4 cup  chicken broth
  • 3 tablespoons  balsamic vinegar
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  crushed red pepper
  • 8 cups  torn arugula
  • 2 medium tomatoes, coarsely chopped
  • 1/3 cup  finely shredded Parmesan cheese
  • 1/4 cup  pine nuts, toasted


1. Cook fettuccine according to package directions; drain. Return fettuccine to saucepan; cover and keep warm.

2. Meanwhile, in a 12-inch skillet cook garlic in hot oil for 1 minute. Stir in broth, vinegar, salt, and crushed red pepper. Bring to boiling; remove skillet from heat. Stir in cooked fettuccine, arugula, and tomatoes.

3. To serve, divide the pasta mixture among 4 dinner plates. Sprinkle with Parmesan cheese and pine nuts. Serve immediately.

From FitnessMagazine.com