After a long weekend away in Richmond, VA there wasn’t much in the refrigerator to make.  But with a little ingenuity and some pantry items this pasty was simply delicious. Hubby and I enjoyed devouring this easy pasta dish made with leftover noodles.

Toasted Garlic Portabella Mushroom Pasta With Wilted Arugula
3 cloves of garlic sliced
4 Portabella mushrooms
3 cups cooked pasta
3 Tbs olive oil
1/4 cup dry white wine (Pinot Grigio)
1/2 cup vegetable or chicken stock
2 cups fresh arugula
2 Tbs chopped parsley
1 tsp red pepper flakes (optional)
1/2 cup Parmesan cheese
1 Tbs butter
salt & pepper

Clean the gills of the mushrooms with a spoon, scraping them out to discard. Lightly oil both sides of the mushrooms and place on a hot grill pan about 4 minutes on each side. In a saute pan heat the rest of the oil on low. Add the garlic and cook until it begins to toast. Next add the wine and cook for an additional 2 minutes. Add the stock, noodles, arugula, pepper flakes, sliced mushrooms, parsley and salt & paper.  Finish with butter and cheese. Simple and Delicious!

Enjoy!

Heidi

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