This farmers market pasta recipe can easily be adapted for any season. Since it’s currently summer we opted for a lighter yet extremely flavorful mushroom & arugula dish tossed with equally light angel hair pasta. As the seasons change, visit your local farmers market to find what produce is currently in season. We love the idea of a butternut squash & kale with fettuccini dish for fall. Creating the recipe is the same, you just swap out the ingredients for what’s in season. It’s a great way to support your local farmers, eat healthy, & enjoy a delicious meal!
1 Step Mushroom Arugula Parmesan Pasta Recipe
Ingredients
- 1½ cup mushrooms, halved
- 1 cup angel hair pasta, cooked
- 1 cup arugula, washed & dried
- 2 tsp EVOO
- 1 tsp minced garlic
- 3 tsp balsamic vinegar
- for topping:
- parmesan cheese
Instructions
- In large skillet, combine mushrooms & EVOO over medium heat. Let sit until soft (roughly 8-10 minutes). Add in arugula, garlic, & vinegar. Stir to combine. Once arugula has started to wilt, toss in the pasta. Stir to combine. Serve with parmesan & enjoy!
Notes
Supplies
- large skillet
- spatula or mixing spoon
- measuring cup
- serving bowl
