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Whole Grain Rotini with Arugula and Mushrooms

Whole grain pasta tossed with olive oil, white wine, arugula, mushrooms, and pine nuts.
Whole Grain Rotini with Arugula and Mushrooms

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Servings: 4
Total Time: 30 minutes active 1 hour inactive
Recipe by: Rae


8 oz whole wheat rotini pasta
2 TBSP cooking oil
1 lb mushrooms, quartered
1 TBSP chopped shallots
1 TBSP chopped garlic
1/2 cup white wine
1/4 pine nuts, toasted
5 oz baby arugula
2 TBSP olive oil
1/2 tsp kosher salt
dash black pepper
pinch red pepper flakes
1/4 cup grated Parmesan cheese plus extra for serving
1/4 cup reserved pasta water


1. Cook the pasta according to package instructions and set aside. (reserve 1/4 cup of the water)

2. Heat a large skillet over high heat and add the cooking oil. Brown the mushrooms, stirring frequently until golden on all sides about 10 minutes. Add the shallots and garlic and stir until fragrant.

3. Add the wine and continue to cook until the wine has evaporated.

4. Add the pine nuts, arugula, olive oil, salt, pepper, red pepper flakes, and Parmesan cheese. Turn off the heat, stir together and add the reserved pasta water a little at a time until desired consistency.

5. Serve with more Parmesan for topping.

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Whole Grain Rotini with Arugula and Mushrooms

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