Ingredients
4
large garlic cloves, chopped
3/4
cup canned low-salt chicken broth
3
large bunches arugula, coarsely chopped
1/2
tsp dried crushed red pepper
1
1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
1
pound gemelli, penne or fusilli pasta, freshly cooked
1
cup grated Parmesan cheese
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
2.
Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.
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