If you saw my Insta-stories post last night then you know I made this pasta salad for dinner. It was one of those look in the fridge, throw it all together, and hope for the best kind of meals. I’m trying to eat less meat, which hasn’t been hard because since having Emmy something about meat is turning me off. Trying to get my family to eat less is another story though. This pasta salad recipe is a good compromise though. Portabella mushrooms and walnuts give it a heartier feeling, while the arugula and tomatoes fill it out and keep it light.
This one can’t even really be called a recipe, but sometimes that’s exactly what you need, right? These measurements are approximations, just do what looks right to you!
PENNE PASTA WITH ARUGULA, TOMATOES, PORTABELLA MUSHROOMS & WALNUTS
- 1 box penne pasta
- 1 cup chopped portabella mushrooms
- 1 pint cherry tomatoes, halved
- 1 cup walnut halves or pieces
- 1 bag arugula lettuce
- 2-3 tablespoons packaged pesto sauce
- 1/2 cup parmesan cheese
Cook penne pasta in boiling water according to package directions. In a large saute pan cook portabella mushrooms and tomatoes for 5-8 minutes. Then add in walnuts and cook another 2-3 minutes. Add cooked pasta to saute pan and cook 1-2 minutes. Dump pasta mixture into a large bowl and add arugula, pesto sauce and parmesan cheese. And you’re done! Easy, quick, delicious, and makes enough for the next day!
Kid tip: Not all of my kiddos will eat this pasta ‘as is’….but my trick is that all of them like some of the ingredients. Anything can be picked out! Plus whenever I make pasta I always leave some of it sauce free and just add butter and parmesan. Then they can have some plain and try “one bit to be polite” of the pasta with sauce 😉