20 minute dinners: Walnut & Garlic Linguine with Arugula

 

4-5 cloves garlic, minced

1 cup chopped walnuts

1/4 cup parsley or basil

1/4 c olive oil

1/2 T salt

1 tsp garlic salt

1 tsp coarse pepper

1-2 cups parmesan or quattro formaggi

1 12 oz whole wheat pasta

2 c organic chicken broth

Heat olive oil, garlic and walnuts in large skillet over medium heat. Stir frequently until walnuts are lightly toasted, about 5 minutes. Cook pasta with 1 T salt or olive oil. Drain. Return pasta to pot, add 2 cups chicken broth, 1 bag of arugula or spinach and warm till wilted, then add walnut and garlic mixture, garlic salt and fresh ground pepper.  Serve in bowls and top with your favorite pasta cheese.