Linguine with Pecorino, Tomatoes, and Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 12 ounces linguine
- 1/2 cup minced shallots
- Carbohydrate 85 g(28%)
- Cholesterol 63 mg(21%)
- Fat 45 g(70%)
- Fiber 10 g(42%)
- Protein 29 g(58%)
- Saturated Fat 14 g(72%)
- Sodium 532 mg(22%)
- Calories 853
Preparation Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes. Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.
Preparation Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes. Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.
