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