Balsamic Fusilli With Arugula, Raddichio, And Mushrooms

• 1 Pound of Fusilli pasta, cooked al dente
• 2 Portobella Mushrooms, sliced
• 1 Head Raddichio, sliced thick
• 1 Bunch Arugula, washed and dried
• 2 Cans Diced Tomatoes in olive oil & garlic
• 1/3 Cup Balsamic Vinegar
• 4 Cloves Garlic, chopped fine
• 1/4 Cup Olive Oil, divided
• 1/2 Cup Chopped Roasted Pecans
• 1 Cup Shredded Fontina Cheese
• Salt and Pepper to taste

1. 1. Bring large pot of salted water to boil. Add pasta.
2. 2. Heat 1/8 cup olive oil in large pan. Cook garlic. Add mushrooms. When mushrooms are halfway cooked, add remaining olive oil, balsamic vinegar, and radicchio. Cook until raddichio is wilted and carmelized. Add tomatoes, cook until slightly boiling.
3. 2. Strain pasta. fill bowl in following order: pasta, cheese, arugula, sauce, sprinkle with chopped pecans. Top with finely shredded pecorino cheese for added flavor.

pasta, mushrooms, raddichio, arugula, tomatoes, balsamic vinegar, garlic, olive oil, pecans, fontina cheese, salt

Taken from www.epicurious.com/recipes/member/views/balsamic-fusilli-with-arugula-raddichio-and-mushrooms-1278118 (may not work)