Pappardelle with Artichokes and Arugula

Ingredients

1 6 oz jar of marinated artichoke hearts (1 tblsp oil reserved)

1 6 oz jar of oil-packed sun dried tomatoes (1 tblsp oil reserved)

1/3 cup Pinot Grigio wine

6 cups baby arugula leaves

1 8.8 oz package dry pappardelle pasta

Shaved parmesan (Optional)

Instructions

Coarsely chop artichoke hearts and sun dried tomatoes and set aside.

Heat oil from artichokes and tomatoes in a skillet over medium-high heat. Add chopped artichokes and sun dried tomatoes, and cook 3 to 4 minutes. Add wine, and cook 3 minutes, or until most of the wine has evaporated. Stir in arugula, and cook 2 to 3 minutes, or until wilted.

Meanwhile cook pasta in a large pot of boiling salted water according to package directions, drain, and reserve 1/4 cup cooking liquid. Return drained pasta to pot with reserved cooking liquid, and stir in artichoke mixture. Season with salt and pepper, if desired. Top with shaved parmesan if you want.