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  • Whole Wheat Pasta With Lemon, Wine, Arugula and Mushroom Sauce

    Thursday, November 10, 2011

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    Not much to say about this one. Quick, healthy, easy and delicious.  The perfect meal for a weeknight dinner!

    © 2011 Nancy Granada Kindred Kitchen

    Whole Wheat Pasta With Lemon, Wine, Arugula and Mushroom Sauce

    servings: 2 | time: about 20 minutes

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    3 TBSP. extra virgin olive oil
    1 large clove of garlic, chopped
    12 crimini or baby portabella mushrooms, cleaned and sliced
    1/2 cup dry white wine
    2 large organic plum tomatoes, chopped
    4 cups baby arugula
    1 1/2 TBSP fresh lemon juice
    3/4 tsp. salt
    1/2 tsp. freshly ground pepper
    1/3 cup fresh basil leaves, chopped (or 2 TBSP of dried basil)
    3.5 ounces of whole wheat spaghetti (about 3 cups cooked)
    4 TBSP. freshly grated Parmesan Reggiano cheese (2 TBSP for each serving)


    1. Prepare the pasta according to package directions

    2. Heat olive oil in a large sauce pan

    3. Add garlic and saute 1 minute

    4. Add mushrooms and saute for 5 minutes until mushroom just start to brown

    5. Add the wine and bring to a simmer. Cook for 5 minutes

    6. Add the chopped tomatoes and cook for 2 minutes

    7. Add the arugula and saute just until the arugula starts to wilt (about 2 minutes)

    8. Add lemon juice, salt, pepper and basil.  Toss until combined

    9. Sprinkle with cheese and serve with a big salad


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