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.