Prep 10 mins
Cook 11 mins
Very easy. I looked to see if there was any recipe like this one and did not, so here it is. My uncle made this (don't know where he got recipe from) and now my mom and I do also. Unusual combination, but tastes very nice. Arugula looses its bitterness when cooked and tastes seems similar to spinach to me.
- 1⁄2 lb portabella mushroom
- 1 bunch arugula
- 1 quart heavy cream
- 4 garlic cloves
- 9 tablespoons extra virgin olive oil
- coarse black pepper
- Wash, dry mushrooms. Slice not too thin about 1/4 inch. Slice garlic into thin pieces. Saute garlic in olive oil until very light golden . Add mushrooms and cook until tender. Lower heat and add cream. Simmer, do not let boil. Wash arugula, cut off ends. Add arugula, should wilt quickly after few minutes. Add salt to taste and black pepper if you like.
- Cook pasta. Penne rigati is very good for this sauce. Enjoy.
Flavor, Flavor, Flavor!! I have never been very good with cream sauces, but this was Excellant, reminded my husband & I of this Italian resturant in Hoboken NJ. that seved 4-star quality Italian food!!