Spring Mushroom and Arugula Pasta

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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

Also in this menu:

5 fast pasta recipes

Source

Homemakers Magazine: May 2007

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