Arugula and Mushroom Pasta Recipe
Ingredients
- 10 oz whole wheat pasta - uncooked
- 3 cups arugula
- 8 oz fresh mushrooms - sliced
- 1 small onion - finely chopped
- 4 garlic cloves - minced
- 4 medium tomatoes - chopped
- ¾ cup chardonnay
- Juice from half a lemon
- 1 tsp olive oil
- 2 tbsp light butter
- 2 tsp dried thyme
- ¼ cup shredded parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, heat oil in a large skillet over medium-high heat. Add in onions, and cook until translucent, about 2-3 minutes.
- Add in mushrooms and garlic, and cook, while starting occasionally for about 4-5 minutes. Season with thyme, salt, and pepper. Then add in tomatoes, and cook until tomatoes begin to tenderize about 3 more minutes.
- Stir in the butter, lemon, and wine, and let cook, while stirring occasionally, until the wine reduces and the sauce begins to thicken.
- Remove from heat, add in arugula, and gently toss until the arugula is wilted. Pour over drained pasta, and top each dish with 1 tbsp parmesan.
Nutrition
Serving: 2 cupsCalories: 403 kcal (20%)Carbohydrates: 60 g (20%)Protein: 15 g (30%)Fat: 7 g (11%)Saturated Fat: 3.7 g (23%)Fiber: 9 g (38%)Sugar: 12.2 g (14%)