Whole-Wheat Linguine with Arugula and Shallots

The sweet, caramelized shallots with the salty cheese and peppery arugula are a thing of beauty here. The hot pasta wilts the arugula and melts the cheese just enough. Use a bread on the sweeter and crustier side for the bread bits.

Ingredients
1/3 cup extra-virgin olive oil
1 tablespoon sugar
2 cups diced shallots
1 teaspoon kosher or sea salt
½ teaspoon coarsely ground black pepper
½ teaspoon crushed red pepper flakes
1 pound whole-wheat linguine
10 ounces arugula
1 bunch flat-leaf parsley, coarsely chopped
2 cups toasted bread bits—cut like baby croutons
½ pound Pecorino Sardo or Romano cheese, grated

 
Instructions
1. Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes.
2. Bring 6 quarts of lightly salted water to a boil in a stockpot. Add linguine and cook until al dente, about 10 minutes. Drain, reserving 2 cups of cooking water, and return to pan. Scrape shallots and oil into pan; toss until linguine is well coated.
3. At serving time, gently warm linguine; fold in arugula, parsley and a little cooking water. (The heat will wilt the greens.) Add bread bits and cheese, folding until evenly distributed throughout the pasta. Serves 8.

Recipe by Nancy Vienneau, “Bring Your Own Lobster,” December 2009.
Nutritional Information
Per serving: 440 calories, 16g fat, 20mg chol., 19g prot., 53g carbs., 10g fiber, 830mg sodium.