Penne With Arugula Recipe

Name: Penne With Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz whole wheat penne; 1 tbsp extra virgin olive oil; 4 clove garlic, minced; 1/4 tsp salt; 3 cup sliced cremini mushrooms; 1/8 to 1/4 teaspoon crushed red pepper; 1 jar (12 ounces) roasted red peppers, rinsed and cut into thin slices (1 1/2 cups); 8 cup arugula leaves (8 ounces); 1 black pepper to taste; 2/3 cup freshly grated Parmesan cheese (divided); 1/3 cup toasted slivered almonds

Servings: persons

12 oz whole wheat penne
1 tbsp extra virgin olive oil
4 clove garlic, minced
1/4 tsp salt
3 cup sliced cremini mushrooms
1/8 to 1/4 teaspoon crushed red pepper
1 jar (12 ounces) roasted red peppers, rinsed and cut into thin slices (1 1/2 cups)
8 cup arugula leaves (8 ounces)
1 black pepper to taste
2/3 cup freshly grated Parmesan cheese (divided)
1/3 cup toasted slivered almonds

1
Cook penne according to package directions.
2
Reserve 1/3 cup cooking water.
3
Drain penne.
4
Meanwhile, heat olive oil in a large nonstick skillet over medium low heat.
5
Add garlic and crushed red pepper.
6
Cook 1 to 2 minutes, stirring until fragrant but not brown.
7
Add mushrooms and salt.
8
Cook 3 to 5 minutes or until browned (add a little water if mixture seems dry).
9
Stir in roasted red peppers and arugula.
10
Increase heat to medium high.
11
Cook 3 or 4 minutes or until arugula is wilted.
12
Place penne in a large, warm bowl.
13
Add reserved water, arugula mixture, black pepper, and 1/3 cup Parmesan cheese.
14
Toss to coat.
15
Sprinkle with almonds and remaining Parmesan cheese.
16
Serve immediately.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 oz whole wheat penne, 1 tbsp extra virgin olive oil, 4 clove garlic, minced, 1/4 tsp salt, and more.

Yes, Penne With Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne With Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions