Linguine With Garlic, Soppressata, and Wilted Arugula

linguine-garlic-soppressata-arugula
Photo by Jen Causey
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 502 calories
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 20 mg
    • Sodium 499 mg
    • Protein 16 g
    • Carbohydrate 67 g
    • Sugar 4 g
    • Fiber 4 g
    • Calcium 75 mg

Cook the pasta according to the package directions, reserving ½ cup of the cooking water.

Meanwhile, heat the oil in a large skillet over medium. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon
 to a paper towel–lined plate. Reduce heat to medium-low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the sour cream, lemon juice, black pepper, ⅓ cup of the reserved cooking water, and the salt. Add the pasta and toss to combine.

Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts, adding more cooking water as needed. Top with the soppressata.

Ingredients

  1. Check 12 ounces linguine, uncooked
  2. Check 3 tablespoons olive oil
  3. Check 2 ounces thinly sliced soppressata (Italian salami), torn into bite-size pieces
  4. Check 5 garlic cloves, thinly sliced
  5. Check ¼ teaspoon crushed red pepper
  6. Check ¼ cup sour cream
  7. Check 2 tablespoons fresh lemon juice (from 1 lemon)
  8. Check ¼ teaspoon black pepper
  9. Check ½ teaspoon kosher salt
  10. Check 5 ounces arugula (10 loosely packed cups)

Directions

  1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water.
  2. Meanwhile, heat the oil in a large skillet over medium. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon
 to a paper towel–lined plate. Reduce heat to medium-low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the sour cream, lemon juice, black pepper, ⅓ cup of the reserved cooking water, and the salt. Add the pasta and toss to combine.
  3. Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts, adding more cooking water as needed. Top with the soppressata.