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

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.


1/3 cup extra-virgin olive oil
1 tablespoon sugar
2 cups diced shallots
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 pound whole-wheat linguine
10 ounces arugula
1 bunch flat-leaf parsley, coarsely chopped
2 cups toasted bread bits, cut like baby croutons
1/2 pound Pecorino Sardo or Romano cheese, grated


  1. Heat oil in a large skillet. Add sugar and shallots; cook until caramelized, about 15 minutes. Add salt, pepper and red pepper flakes.
  2. 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.
  3. 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.



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