Ingredients

• 1 6 ounce jar oil-packed artichoke hearts, drained, 1 tablespoon oil reserved
• 6 oil-packed sun-dried tomatoes, drained, 1 tablespoon oil reserved
• 1/3 cup white wine
• 6 cups baby arugula
• 8.8 ounce package dry pappardelle pasta

Directions

1. Coarsely chop artichoke hearts and sun-dried tomatoes; set aside.

2. Heat oil from artichokes and oil from tomatoes in skillet over medium-high heat. Add chopped artichokes and sun-dried tomatoes, and cook 3 to 4 minutes.

3. Add wine and cook 3 minutes or until most of wine has evaporated.

4. Stir in arugula and cook 2 to 3 minutes or until wilted.

5. Meanwhile cook pasta in large pot of boiling salted water according to package directions, drain and reserve 1/4 cup cooking liquid.

6. Return drained pasta to pot with reserved cooking liquid and stir in artichoke mixture. Season with salt and pepper if desired.

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