Thursday, September 29, 2011

Goat Cheese and Arugula

I have never tried arugula before, but had always heard it had great flavor.  When I came across this recipe, the arugula really captured my attention.  This recipe is also SO quick and easy for a week night meal, which is exactly what you want after a long day at work.  The most time consuming part is the prep work, but personally I like the cutting and chopping part of cooking. 
The original ingrediants to this recipe were:
 raw arugula penne pasta, raw garlic, cherry tomatoes, and of course goat cheese.

Now for the ingrediants I ACTUALLY used:
whole wheat penne, a mixture of home grown tomatoes and heirloom tomatoes, sauteed garlic and red onion, goat cheese, portabella mushroom caps, parmesan cheese and a mixture of raw and wilted arugula.

While the pasta was cooking, I grilled the portabella caps on the BBQ, and mixed some of the other already prepared ingrediants in a large bowl.

Once all the ingrediants were done, I mixed it all  together except for the mushroom caps.  I placed the portabella mushrooms, unsliced onto the plate, and then served the pasta on top of the caps, topped it with some raw arugula and sprinkled it with some parmesan cheese. 


This dish was amazing, I highly recommend it, and I would definitly recommend using my little tweaks! 

1 comment:

  1. Looks wonderful Monica! I love the first tomato picture - I'm obsessed with different colored tomatoes, they're gorgeous!