Spring Vegetable Pasta

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 1 yellow onion, cut into slices 1/4 inch thick
• 2 garlic cloves, minced
• 1/3 cup drained oil-packed sun-dried tomatoes,
• thinly sliced
• 2 zucchini, thinly sliced lengthwise with a
• vegetable peeler
• 2 cups baby arugula
• 4 oz. goat cheese (chèvre), crumbled
• Crushed red pepper flakes, to taste (optional)
• Salt and freshly ground pepper, to taste
• 8 oz. fresh fettuccine (see related recipe
• at left)