Whole Grain Rotini with Arugula and Mushrooms
Servings: 4
Total Time: 30 minutes active 1 hour inactive
Ingredients
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
Directions
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.
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.
