Recipe

Spring Mushroom and Arugula Pasta

Homemakers Best Tested
By
The Homemakers Test Kitchen
Spring Mushroom and Arugula Pasta Morels are the supreme springtime mushrooms. They are easiest to clean if you halve them lengthwise; leaving them whole is more attractive, but you must be extra diligent when cleaning them.

Ingredients

1 lb  (500 g)  linguini, spaghetti or other long pasta
1-1/2 tbsp  (22 mL)  extra-virgin olive oil
2 shallots, thinly sliced
1 clove garlic, minced
8 oz  (250 g)  morel mushrooms, whole or halved, or 12 oz/375 g cremini, shiitake or other mushrooms, sliced
1/4 cup  (60 mL)  white vermouth or wine
3/4 tsp  (4 mL)  salt
1 large bunch arugula, chopped
2 tbsp  (30 mL)  butter
Grated Parmesan cheese

Preparation

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.

Makes 4 to 6 servings.

Serving(s)
4 to 6
Nutritional Information
Per each of 6 servings (without cheese): about
Calories 368
Protein 11 g
Fat (total) 9 g
Sat. Fat 3 g
Carbohydrate 60 g
Fibre 5 g
Cholesterol 10 mg
Sodium 555 mg
Calcium 7 % RDI
Iron 25 % RDI
Vitamin A 10 % RDI
Vitamin C 5 % RDI
Folate 81 % RDI

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Source

Homemakers Magazine: May 2007

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