Veggie Linguini a la Linguini

Ingredients

• ½ (16-ounce) package whole wheat linguine pasta
• 1½ tablespoons olive oil
• 1 DOLE® Sweet Potato, peeled and chopped
• ½ cup chopped DOLE^® Red Onion
• 2 cups thinly sliced DOLE^® Brussels Sprouts
• 1 cup DOLE® Baby Arugula
• ⅓ cup balsamic vinegar
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 3½ tablespoons grated Parmesan cheese

Directions

1. Prepare pasta as label directs; reserve 1½ cups pasta cooking water. Drain pasta; return to saucepot and cover.
2. Heat 1 tablespoon oil in a large skillet over medium heat; add potato and cook 10 minutes, stirring occasionally. Add onion and remaining ½ tablespoon oil; cook 5 minutes or until vegetables are tender, stirring occasionally. Add Brussels sprouts; cook 2 minutes or until lightly browned and tender. Add arugula; cook 1 minute or until wilted, stirring occasionally. Add vinegar, salt, pepper, 1 cup reserved pasta water and pasta; cook 2 minutes or until slightly thickened, stirring occasionally. Add remaining ½ cup reserved pasta water, if desired. Makes about 7 cups. 
3. Serve pasta sprinkled with cheese.

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