Vegetarian

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese is for Dinner.

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese takes 10 minutes to prepare.

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese takes 15 minutes to cook.

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese makes 2 servings.

The ingredients for Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese are:

6 Oz. Whole Wheat Pasta Shapes or Spagetti
3 Cups Fresh Arugula (local Farmers' Market)
1/2 Cup "Sun" Dried Tomatoes (grow, dry, store your own)
1 Cup White Mushrooms, (local when possible)
1 Tablespoon Extra Virgin Olive Oil
2 Cups Low Sodium Vegetable Broth
3 Cloves Fresh Garlic, medium size (local Farmers' Market)
Black Pepper to taste (about 1/4 to 1/2 teaspoon)
4 Tablespoons of Grated Parmesan Cheese

Here is how you make Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese:

Bring a large pot of water to a boil. Meanwhile, wash and trim the Arugula. Wash and slice the Mushrooms. Prepare your Vegetable Broth, and set aside. Measure 1/2 cup of Dried Tomatoes. Mince 3 cloves of Garlic.Begin to boil your pasta, cook according to direction time.In a non-stick or cast iron skillet, heat 1 tablespoon Olive Oil over medium-high heat, add the minced Garlic and Mushrooms, stir well and cover. When mushrooms are cooked through (2 to 3 minues) add Dried Tomatoes and Arugula. Cover, and stir once per minute, until arugula is wilted (about 3 minutes). Add the Vegetable Broth and Black Pepper, bring to a boil, and reduce to simmer until pasta is ready.Drain pasta in colander, and using the large pot, transfer the Arugula, Tomato, Mushroom mixture and add the drained Pasta. Toss well, and serve in bowls with 2 tablespoons grated Parmesan Cheese over each serving.Number of Servings: 2Recipe submitted by SparkPeople user FRENCHYLOEB.

The nutritional information for Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 500.4

• Total Fat: 12.1 g
• Cholesterol: 7.9 mg
• Sodium: 635.8 mg
• Total Carbs: 81.9 g
• Dietary Fiber: 13.1 g
• Protein: 19.8 g

Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese is Italian cuisine.

The dietary needs meet for Pasta with Arugula, Sundried Tomatoes, Mushrooms and Parmesan Cheese is Vegetarian