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December 05, 2005

Feta & Arugula over Penne

¼ olive oil
2 tsp finely minced garlic
½ c sliced mushrooms
8 oz penne pasta
5 oz herbed feta cheese
2 c. coarsely chopped arugula*
1 c. halved cherry tomatoes
Salt & freshly ground pepper to taste

In a sauté pan, cook the mushrooms and garlic in the olive oil. Cook the penne in salted boiling water until al dente. Drain.
Place the pasta in a serving bowl. Crumble the feta over the pasta. Add the arugula, tomatoes and the garlic/mushroom mixture. Toss and serve immediately.

*If arugula is normally too “peppery” for your taste, add it to the mushrooms and cook until it just begins to wilt. Cooking will tame the flavor.

Posted by Christine at December 5, 2005 10:36 AM

Food with a Passion

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