Add a little spice to your weekend dinner with this simple and delicious dish. The sauce is equally special as a topping for skirt steak or chicken if you’re avoiding grains. You can also enjoy this with gluten-free pasta or as a topping for tacos.
2 gloves garlic, minced
3 cups fresh Arugula
1 cup Button mushrooms, sliced
1 medium Poblano pepper, sliced thin
Sea salt to taste
2 teaspoons Grapeseed oil
1 box whole wheat Rotini pasta, uncooked (or gluten-free pasta)
Olive oil for drizzling
Saute the garlic in oil until lightly browned. Add the Poblano pepper and mushrooms and cook until soft. Add the arugula and cook until just lightly wilted. Season with salt as needed.
Put the pasta in a saucepan and add just enough water to barely cover the pasta. Boil the pasta and cook until al dente.
Drain the pasta and serve into bowls. Top with Arugula mixture and drizzle lightly with olive oil to toss.
Look for to tomorrow’s blog where I’ll be talking about living life through your senses!