You are here: Home » Recipes » Whole-Wheat Linguine with Arugula and Shallots Whole-Wheat Linguine with Arugula and Shallots Kitchen Tested Yield 8 servings Prep 5 mins Cook 30 mins This wholesome pasta toss is salad, bread and main course all in one easy dish. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 1/3 cup extra-virgin olive oil1 tablespoon sugar2 cups diced shallots1 teaspoon kosher or sea salt1/2 teaspoon freshly ground black pepper1/2 teaspoon crushed red pepper flakes1 pound whole-wheat linguine10 ounces arugula1 bunch flat-leaf parsley, coarsely chopped2 cups toasted bread bits, cut like baby croutons1/2 pound Pecorino Sardo or Romano cheese, grated Instructions Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes. 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. 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.