Tuesday, March 28, 2017

Orecchiette Pasta with Caramelized Mushrooms, Wilted Arugula and Sundried Tomatoes


With all that life throws at us, mid-week meals can be difficult to plan. Pasta is always a good go-to for quick and simple meal ideas. While I don't eat a huge amount of pasta, I like mixing it with nutrient dense foods to create a balanced meal. This meal, for example, is so flavorful and colorful and packs a good nutrition punch thanks to the leafy greens, mushrooms and tomatoes. 

If you want to add more protein, simply add diced chicken, sauteed shrimp or chickpeas.


1. Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente, about 10 minutes. Drain and set aside. 


2. Heat olive oil in a large skillet over medium-high heat. Add garlic and onion and cook for 1 minute. Add mushrooms, turn heat to medium and cook for 6-8 minutes, stirring often, until the mushrooms are golden brown. Season with salt and pepper. 



 
3. Add wine and reduce by half. Add sundried tomatoes and remove pan from heat. 


4. Place arugula in a large bowl. Add the cooked orecchiette and pour the mushroom sauce over. Toss to combine. Add 1/2 of the Parmesan and toss again. 




5. Transfer the pasta to a serving platter and top with the remaining Parmesan. Drizzle with balsamic and sprinkle with pinenuts. 



Orecchiette Pasta with Caramelized Mushrooms, Wilted Arugula and Sundried Tomatoes
Serves 6

All you need:
8 oz. orecchiette pasta
2 tablespoons olive oil
3 garlic cloves, minced
1 small onion, thinly sliced
8 oz. sliced cremini mushrooms
1/2 cup white wine
1 small jar julienned sundried tomatoes packed in olive oil, drained 
4 cups arugula
1 cup shaved Parmesan cheese 
2 tablespoons aged balsamic vinegar (or 2 tablespoons balsamic vinegar + 1 teaspoon honey)
2 tablespoons toasted pinenuts 

All you do:
1. Bring a large pot of salted water to a boil. Add orecchiette and cook until al dente, about 10 minutes. Drain and set aside. 
2. Heat olive oil in a large skillet over medium-high heat. Add garlic and onion and cook for 1 minute. Add mushrooms, turn heat to medium and cook for 6-8 minutes, stirring often, until the mushrooms are golden brown. Season with salt and pepper. 
3. Add wine and reduce by half. Add sundried tomatoes and remove pan from heat. 
4. Place arugula in a large bowl. Add the cooked orecchiette and pour the mushroom sauce over. Toss to combine. Add 1/2 of the Parmesan and toss again. 
5. Transfer the pasta to a serving platter and top with the remaining Parmesan. Drizzle with balsamic and sprinkle with pinenuts. 

 

No comments:

Post a Comment