Categories: Pasta

Ingredients

• 12 oz. whole-wheat penne
• 1 Tbsp. extra-virgin olive oil
• 4 cloves garlic, minced
• 1/8 to 1/4 tsp. crushed red pepper
• 3 cups sliced cimimi mushrooms
• 1/4 tsp. coarse salt
• 1 (12 oz.) jar roasted red peppers, rinsed and cut into thin slices (1 1/2 cups)
• 8 cups arugula leaves (8 oz.)
• 2/3 cup freshly grated parmesan cheese, divided use
• Ground black pepper
• 1/3 cup toasted slivered almonds

Directions

1. Cook penne according to package directions. Reserve 1/3 cup cooking water; drain penne.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and crushed red pepper; cook 1 to 2 minutes, stirring, until fragrant but not brown. Add mushrooms and salt; cook 3 to 5 minutes or until browned (add a little water if mixture seems dry). Stir in roasted red peppers and arugula; increase heat to medium-high. Cook 3 or 4 minutes or until arugula is wilted.
3. Place penne in a large, warm bowl. Add reserved water, arugula mixture, 1/3 cup parmesan and black pepper; toss to coat. Sprinkle with almonds and remaining parmesan. Serve immediately.

4. per serving: 326 cal. 15g protein, 9g fat, 51g carbs. 8mg. cholesterol, 335mg. sodium and 9g fiber.

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