Penne With Arugula

• 12 oz whole wheat penne
• 1 tbsp extra virgin olive oil
• 4 clove garlic, minced
• 1/4 tsp salt
• 3 cup sliced cremini mushrooms
• 1/8 to 1/4 teaspoon crushed red pepper
• 1 jar (12 ounces) roasted red peppers, rinsed and cut into thin slices (1 1/2 cups)
• 8 cup arugula leaves (8 ounces)
• 1 black pepper to taste
• 2/3 cup freshly grated Parmesan cheese (divided)
• 1/3 cup toasted slivered almonds

1. Cook penne according to package directions.
2. Reserve 1/3 cup cooking water.
3. Drain penne.
4. Meanwhile, heat olive oil in a large nonstick skillet over medium low heat.
5. Add garlic and crushed red pepper.
6. Cook 1 to 2 minutes, stirring until fragrant but not brown.
7. Add mushrooms and salt.
8. Cook 3 to 5 minutes or until browned (add a little water if mixture seems dry).
9. Stir in roasted red peppers and arugula.
10. Increase heat to medium high.
11. Cook 3 or 4 minutes or until arugula is wilted.
12. Place penne in a large, warm bowl.
13. Add reserved water, arugula mixture, black pepper, and 1/3 cup Parmesan cheese.
14. Toss to coat.
15. Sprinkle with almonds and remaining Parmesan cheese.
16. Serve immediately.

whole wheat penne, extra virgin olive oil, clove garlic, salt, cremini mushrooms, red pepper, red peppers, arugula, black pepper, freshly grated parmesan cheese, almonds

Taken from cookpad.com/us/recipes/360565-penne-with-arugula (may not work)