Linguine With Garlic, Soppressata, and Wilted Arugula

Julia Levy
Updated
Get the recipe for Linguine With Garlic, Soppressata, and Wilted Arugula.

Ingredients

  • 12 ounces linguine, uncooked

  • 3 tablespoons olive oil

  • 2 ounces thinly sliced soppressata (Italian salami), torn into bite-size pieces

  • 5 garlic cloves, thinly sliced

  • ¼ teaspoon crushed red pepper

  • ¼ cup sour cream

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • ¼ teaspoon black pepper

  • ½ teaspoon kosher salt

  • 5 ounces arugula (10 loosely packed cups)

Nutrition

Calories 502

Fat 18g

Sat Fat 5g

Cholesterol 20mg

Sodium 499mg

Protein 16g

Carbohydrate 67g

Sugar 4g

Fiber 4g

Fiber 4mg

Calcium 75mg

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, ? 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.

Yields: 4