Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This super simple dish combines the flavours of mushrooms, arugula and Parmigiano-Reggiano cheese.

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Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).

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  • POUR 3 cups of cold water into the pan, ensuring that the water covers the pasta.

  • ADD mushrooms and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).

  • COOK on high, stirring occasionally, until almost all of the liquid has evaporated.

  • When desired pasta texture is reached, REMOVE from heat and STIR in arugula and cheese. Serve immediately.

Nutrition Facts

237 calories; protein 10.1g; carbohydrates 43.9g; fat 3g; cholesterol 5.9mg; sodium 209.1mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/08/2020
My wife does not like mushrooms so I left them out and added bits of ham and EVO. I mixed all together except the pasta as if a salad then added pasta mixed and covered. Let steam. It was great. Read More