Tuesday, January 31, 2012

Fettuccine with Arugula and mushrooms

Something new that I am anxious to share with you tonight.  This combination of ingredients resulted in a scrumptious pasta dish.


Baby portabello  mushrooms
Bacon, coarsely choppe
Olive oi
Garlic and onion
Dry basil and oregano
Red pepper flakes
Sun dried tomatoes, coarsely chopped
Arugula, coarsely chopped

 I've become a big time fan of this brand of pasta...available online


Cook the bacon, remove and set aside to drain, and remove most of the bacon fat from the pan.  Add olive oil and saute the garlic and onion until soft. Add the mushrooms and seasoning along with the tomatoes and cook uncovered over low-medium heat.  Just before the pasta is ready mix in the bacon, then add the pasta and the arugula and mix well.  Add some pasta water if needed and drizzle with olive oil.  Serve with Parmigiano or Romano cheese.


Patience and I both went a little nutty over this.  If you like arugula you will love this dish.  Don't overdo the sun dried tomatoes.  I used 3 or 4, and I think as few as 2 would do just as well. 

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