Good For What Ails You Pasta
Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)
7oz/200g Farfalle (or whatever your favorite pasta is)
1 tbsp extra virgin olive oil
4oz/100g cremini mushrooms, thinly sliced
1-2 large cloves garlic, finely chopped
4-5 sundried tomatoes (in oil), coarsely chopped
2 heaping tbsp black olive tapenade (homemade, bought or substitute with oil cured black olives, pitted & coarsely chopped)
1lb/450g large shrimp, peeled and deveined
Large pinch red chili pepper flakes
Zest and juice of 1 lemon
1-2 handfuls of arugula (this time I actually used a “spicy” salad green mix with arugula, baby spinach, lolla rossa, green romaine, tatson, baby red and green oak)…bottom line, your favorite bitter green
1. Cook the pasta until al dente in a large pot of salted water. (usually 8-10 minutes depending on the type of pasta used.)
2. In the meantime, heat the olive oil in a non stick skillet over medium high heat. Sauté the mushrooms until golden and then add the garlic, tomatoes, olive tapenade (or chopped), chili pepper flakes and shrimp. Sauté until the shrimps just turn pink, add the zest & lemon juice, toss and remove from the heat.
3. Drain the pasta and place in a large serving bowl. Toss with the shrimp mixture and add the arugula/salad mix.