Recipes Penne With Arugula

Recipes Penne With Arugula

Recipes Penne With Arugula

  1. 12 oz whole wheat penne
  2. 1 tbsp extra virgin olive oil
  3. 4 clove garlic, minced
  4. 1/4 tsp salt
  5. 3 cup sliced cremini mushrooms
  6. 1/8 to 1/4 teaspoon crushed red pepper
  7. 1 jar (12 ounces) roasted red peppers, rinsed and cut into thin slices (1/2 cups)
  8. 8 cup arugula leaves (8 ounces)
  9. 1 black pepper to taste
  10. 2/3 cup freshly grated Parmesan cheese (divided)
  11. 1/3 cup toasted slivered almonds
  1. Cook penne according to package instructions.

  2. Reserve one-half cup cooking water.

  3. Drain penne.

  4. Meanwhile, heat olive oil inside a large nonstick skillet over medium reduced heat.

  5. Include garlic and crushed reddish pepper.

  6. Make 1 to 2 moments, stirring until fragrant yet not brown.

  7. Add mushrooms and sodium.

  8. Cook a few to 5 minutes or even until browned (add just a little water if mixture appears dry).

  9. Mix in roasted red potatoes and arugula.

  10. Increase heat to moderate high.

  11. Make 3 or 4 moments or until arugula will be wilted.

  12. Location penne inside a large, comfortable bowl.

  13. Include reserved water, arugula combination, black pepper, and one-half cup Parmesan cheese.

  14. Toss to coating.

  15. Sprinkle along with almonds and remaining Parmesan cheese.

  16. Function immediately.

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