Whole-Wheat Linguine with Arugula and Shallots

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 30 mins

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.


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


  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.

Recipe by Nancy Vienneau.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 4
  • Fat 18g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg
  • Sodium 760mg
  • Potassium 540mg
  • Carbohydrate 57g
  • Fiber 6g
  • Sugars 6g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 30%
  • Calcium 45%
  • Iron 20%
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