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Warm Arugula and Mushroom Penne

Warm Arugula and Mushroom Penne

Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. An easy yet tasty meal is on one plate within less than 30 minutes. Using whole wheat penne makes it even healthier.













Low Cholesterol, Trans-fat Free, High Fiber


4 ounces pasta, penne
or more as needed, whole wheat
2 tablespoons olive oil
1 each yellow onion
2 cups mushrooms, button
or cremini, sliced
2 cloves garlic
finely chopped, optional
1 x salt and black pepper
to taste
4 cups arugula (roquette)
washed and dry
1 tablespoon lemon juice
4 tablespoons Parmesan cheese
plus more for serving if needed
2 tablespoons olive oil, extra-virgin


Boil the penne in a large pot of salted boiling water for about 12 minutes or until desired consistency.

Drain and return the pasta into the pot. Cover with the lid and set aside.

Meanwhile in a medium sized nonstick skillet, heat the olive oil over medium or medium-high heat until hot.

Add the onions, stirring once a while, and cook until the onions are soft and browned, about 8 minutes.

Stir in the mushrooms and garlic, and cook for another 5 to 7 minutes or until the mushrooms are browned and most of the liquid is evaporated.

Season with salt and black pepper to taste.

Remove from the heat, and add the mushroom-onion mixture into the pot with pasta.

While the mushrooms are cooking, in a bowl gently toss together arugula, lemon juice and extra-virgin olive oil until well coated.

Season the arugula with salt and black pepper to taste.

Add the arugula and parmesan cheese into the pot with pasta and mushrooms-onion mixture.

Toss everything together until evenly distributed and the arugula is partially wilted.

Serve warm.

Squeeze more lemon juice, season with more salt and black pepper, top with more parmesan if needed.


* not incl. in nutrient facts


almost 6 years

Made this dish twice for dinner in the last two days. Basically made up the recipe with the ingredients I had on hand, quickly sauteed some onions and mushrooms until browned, then tossed together with warm pasta, seasoned arugula, and parmesan cheese.

Sean wasn's sure about the result in the beginning, but he was surprised by how tasty it actually came out. So it's definitely a 5 star recipe that everyone can get ready within a short time and absolutely enjoy.

Add review




, United States
 8 days ago

So easy. So good. I added a leek and a drop of sherry with the mini shrrom mixture.

Nutrition Facts

Serving Size 306g (10.8 oz)
Amount per Serving
Calories 43462% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 827mg 34%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 22%
Calcium 19% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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