Lunch: Pasta with Arugula and Plum Tomatoes

Ingredients

3 tablespoons olive oil
4 large garlic cloves, chopped
1 cup half and half
3/4 cup canned low-salt chicken broth
3 large bunches arugula, coarsely chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
1 pound gemelli, penne or fusilli pasta, freshly cooked
1 cup grated Parmesan cheese

Instructions

Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.

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