Farfalle with Arugula and Sun-dried Tomatoes

I love the cute little shape and sauce-holding capacity of farfalle (bowtie) pasta. This is one of our favorite light and healthy weeknight dinners, originally from the Weight Watchers site. This meatless dish cooks up quickly and the sun-dried tomatoes and arugula give it a bright, savory flavor.

Ingredients

1/2 cup sun-dried tomatoes, without oil
1 cup vegetable or chicken broth
6 oz uncooked farfalle
1 tsp olive oil
2 cups arugula, chopped
1 Tbsp balsamic vinegar
1 garlic clove, minced
16 oz cooked navy, white, or cannelini beans, drained and rinsed
2 Tbsp grated Parmesan cheese
Salt and Pepper to taste

Directions

Put tomatoes in a bowl and cover them with 1 cup boiling water. Let stand until softened, about 20 minutes. Drain and finely chop. Cook the pasta according to package directions, then drain.

In a large frying pan, saute the arugula in oil for 2-3 minutes, until just wilted.

Whisk together tomatoes, broth, vinegar and garlic. Pour into the frying pan and add the beans. Heat through, then serve topped with the parmesan cheese, salt and pepper. Skip the parmesan cheese if you want a vegan meal.

Serves 4-6.

If you follow Weight Watchers, a 1-cup serving is 4 points+