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Whole-Wheat Pasta with Arugula - Makes 4 servings.

1 Tbsp. extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 large bunches arugula, stemmed and washed, about 12 cups
1/2 cup fat-free, reduced-sodium chicken or vegetable broth
1/2 cup chopped dill
1/2 cup low-fat ricotta cheese
2 Tbsp. grated pecorino cheese
8 oz. whole-wheat or farro linguini
Salt and freshly ground black pepper, to taste

In a medium non-stick skillet, heat oil over medium-high heat. Sauté onion and garlic until onion is translucent, about 4 minutes.

Coarsely chop arugula. Add it to pan, stirring with wooden spoon until arugula wilts. Stir in broth. Cook until arugula is dark green but still chewy to the bite, about 4-5 minutes. Stir in dill and cook 1 minute. Remove pan from heat.

Stir ricotta and pecorino into hot greens. Set aside.

Cook pasta according to package directions. Drain and place pasta in deep serving bowl. Season greens to taste with salt and pepper. Spoon them on top of pasta and serve.

Per serving: 293 calories, 8 g. total fat (3 g. saturated fat), 46 g. carbohydrate, 15 g. protein, 6 g. dietary fiber, 180 mg. sodium.