Mushroom Pasta with Wilted Arugula and Goat Cheese
Lindsay Todd
ingredients
- 1 lb spaghetti
- 1 tbsp extra-virgin olive oil
- 1 1/4 lb cremini mushrooms, sliced
- 1/2 tsp salt
- 4 cloves garlic, peeled and chopped
- 4 cups arugula, coarsely chopped
- 6 oz goat cheese, crumbled
- 1/3 cup flat-leaf parsley, chopped
directions
- 1
Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water.
- 2
While the pasta is cooking, heat oil in a large skillet over medium-high heat.
- 3
Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft.
- 4
Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated.
- 5
Toss pasta with mushrooms, arugula, and goat cheese.
- 6
Stir in reserved cooking liquid until cheese becomes creamy.
- 7
Toss in parsley and season to taste with salt and pepper.
Source: Self Magazine
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