Spring Mushroom and Arugula Pasta
In large pot of boiling salted water, cook pasta until al dente. Reserving 1/2 cup/125 mL of the water, drain.
Meanwhile, in large skillet, heat oil over medium-high heat; fry shallots and garlic until garlic just begins to turn light golden, about 2 minutes. Add mushrooms and sauté until tender, about 2 minutes. Add vermouth and salt; cook until liquid is reduced by half.
Add reserved water, pasta, arugula and butter; cook until arugula is wilted, butter is melted and liquid no longer pools in bottom of pan. Serve with cheese on side.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 47.7mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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