Looking for a quick dinner for this very last day of November? Well, this was our quick lunch today as I know I am not going to have time to cook dinner this evening. Pasta always goes down well with the kids in this house and I find it a great way to add in and disguise some green veggies that otherwise may get pushed around the plate.
This dish can be all done from start to finish in 20 minutes (if you are not worried about the mess as you go!). That happens in my kitchen quite a lot.
Arugula and Asparagus Penne Pasta
2 Tablespoon olive oil
1 Medium onion, finely chopped
3 Garlic cloves, finely chopped
1 Cup/240 ml heavy cream
1 1/2 Cups/150 grams of fresh button mushrooms, cut into quarters
Small bunch of asparagus, ends trimmed and cut into about 3 inch pieces
5 ounces baby arugula (8 cups), coarsely chopped
1/2 lb/250 grams of penne pasta
2/3 Cup/65 grams grated Parmesan plus additional for serving
Small bunch of fresh chopped basil
Salt and pepper
Reserved water from cooking pasta, about 1 cup/240 ml
In a large skillet set over medium heat, add olive oil, onion, garlic, mushrooms & asparagus. Cook, stirring occasionally for about 8 minutes. Stir in cream and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.
Serve topped with fresh basil and grated Parmesan.
Click the downloadable link below to print recipe!
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