Meals in Minutes- Vegetarian/Pasta

Farfalle with Sun-dried
Tomatoes & Arugula
1 lb Farfalle pasta
1/4 cup Extra Virgin olive oil
6 Cloves garlic, thinly sliced
1-3oz package Sun-dried tomatoes, cut up
1/4 cup White cooking wine
8 cups Baby arugula (5oz)
Per Serving (1/3 cup): 
Calories: 434
Fat: 13 grams
Saturated fat: 3 grams 
Cholesterol: 5 milligrams
Sodium: 391 milligrams
Carbohydrate: 64 grams
Fiber: 4 grams
Protein: 15 grams
Number of servings: 6
Cook pasta according to package directions, saving 1/4 cup pasta cooking water. Meanwhile, heat oil in a non-stick skillet on medium. Add garlic; cook 1-2 minutes or until light golden brown, stirring occasionally. Stir in tomatoes and cooking wine. Heat to boiling, remove from heat. Combine drained pasta, reserved cooking water, tomato mixture and arugula in pasta cooking pot. Heat on medium for 30 seconds, stirring until mixed well. Serve immediately.