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