Tomato Mushroom Arugula Pesto Pasta
1 cup arugula
1 cup, sliced mushrooms
1 cup, diced tomatoes
1 cup, cooked pasta
2 tbsp basil pesto
2 cloves, minced garlic
2 tbsp, grated parmesan cheese
1/2 cup, halved cherry tomatoes
2 tbsp, chopped almonds
1/2 tsp red pepper flakes
2 tbsp olive oil
Cook the pasta according to package instructions. Slice the mushrooms, dice the tomatoes, mince the garlic, halve the cherry tomatoes, and chop the almonds.
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and minced garlic. Saute until the mushrooms are golden brown, about 5-7 minutes.
Add the cooked pasta to the pan with the mushrooms and garlic. Stir in the diced tomatoes, arugula, basil pesto, and remaining olive oil. Cook for another 2-3 minutes until heated through.
Sprinkle the grated Parmesan cheese, chopped almonds, halved cherry tomatoes, and red pepper flakes over the pasta. Toss gently to combine. Serve hot and enjoy!
For a twist, try adding grilled chicken or shrimp for extra protein, or swap the pasta for zucchini noodles for a lighter option.
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544
64g
18g
24g
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