In a large stainless steel pot set over medium heat, add the olive oil, garlic and onion. Stir and let cook for about 5-8 minutes. Add the asparagus and wine to the pan and continue to cook for about 5 more minutes or until the wine has absorbed. Stir occasionally. Toss in the sun dried tomatoes and stir for a minute. Add butter to the pot and let it melt and then add the cream and stock and stir constantly until it starts to thicken. Reduce heat to low.
Cook pasta according to package and drain.
Add pasta, arugula, parmesan cheese, parsley, basil, salt & pepper and stir to combine. Serve straight away.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Sun Dried Tomato & Arugula Tagliatelle
Amount Per Serving (1 serving)
Calories 598Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 29g181%
Cholesterol 148mg49%
Sodium 1164mg51%
Potassium 899mg26%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 11g12%
Protein 14g28%
Vitamin A 2225IU45%
Vitamin C 15mg18%
Calcium 387mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.