I got to make myself a quick & healthy dinner the other night because Boyfriend was in New York for work. Not that I don't make quick & healthy stuff when he's here... its just that trying to pull off a vegetarian dinner usually results in a predictable, "this would be better with chicken" -type of comment.
Ingredients
Pasta (shells, farfalle, orecchiette would all work great)
Pasta (shells, farfalle, orecchiette would all work great)
Arugula
Cremini mushrooms, sliced
Cremini mushrooms, sliced
Small white beans
Olive oil
salt & pepper, to taste
truffle oil, optional
1) Bring a pot of salted water to a boil. Once boiling, add your pasta of choice and cook until al dente (check the box's directions).
2) Heat 1 tbsp olive oil over medium-high heat in a non-stick skillet. Add the mushrooms and let them cook and caramelize for about 5min. Try to resist the urge to stir constantly, you'll get better "crispy" bits if you just let them cook without messing with them too much.
3) When the mushrooms are almost done, add the white beans, arugula, and ricotta and cook until heated through.
4) Add the al dente pasta to the mushroom-ricotta mixture and mix. If the sauce seems a little dry, add a little of the starchy pasta water to loosen things up.
5) Season with salt & pepper, drizzle with the optional truffle oil and enjoy.
I drank a nice white blend with my dinner, which was nice because it didn't overpower the delicate flavors in my bowl. I also think a nice light Pinot Noir would have complemented the mushrooms, truffle oil, and peppery arugula.
Olive oil
salt & pepper, to taste
truffle oil, optional
1) Bring a pot of salted water to a boil. Once boiling, add your pasta of choice and cook until al dente (check the box's directions).
2) Heat 1 tbsp olive oil over medium-high heat in a non-stick skillet. Add the mushrooms and let them cook and caramelize for about 5min. Try to resist the urge to stir constantly, you'll get better "crispy" bits if you just let them cook without messing with them too much.
3) When the mushrooms are almost done, add the white beans, arugula, and ricotta and cook until heated through.
4) Add the al dente pasta to the mushroom-ricotta mixture and mix. If the sauce seems a little dry, add a little of the starchy pasta water to loosen things up.
5) Season with salt & pepper, drizzle with the optional truffle oil and enjoy.
I drank a nice white blend with my dinner, which was nice because it didn't overpower the delicate flavors in my bowl. I also think a nice light Pinot Noir would have complemented the mushrooms, truffle oil, and peppery arugula.
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