I should have called this Memory Loss pasta. Alzheimer's runs in my family, and once you have that hanging over your head, even minor memory lapses can give you pause. This recipe should have included mushrooms and Italian parsley, but I forgot to take my grocery list when I went shopping. That left me trying to jump start the recipe in my mind as I perused the produce section at the store. I intended to include beautiful wild mushrooms in the dish, but walked right past them. Cheetos always yell "Buy me dummy," when I walk past them, but the shy mushrooms said nary a word. As a result, this is a very simple recipe, just pasta, garlic, arugula, and goat cheese. Fortunately, that's all you need to have a delicious meal. I'll make this with the mushrooms someday, but it was fine this way. I was fortunate to receive a huge bag of organic baby arugula from my friend Nancy, and I always love the peppery taste it gives to pasta. The goat cheese added its own creamy tang, so the pasta was full of flavor. And this is a fairly low fat dish, with the dark greens the nutrition experts want us to eat.
Fortunately, I did remember that the lovely Ruth at Once Upon A Feast has a weekly event, Presto Pasta Night. Starting tomorrow, she will have a round-up of wonderful pasta recipes from around the world, so do check it out!
Spaghetti With Arugula And Goat Cheese
1 lb spaghetti
1 tbsp extra-virgin olive oil
1 1/4 lb mushrooms, sliced (I left this out by mistake)
1/2 tsp salt
4 cloves garlic, peeled and chopped
4 cups arugula, coarsely chopped
6 oz goat cheese, crumbled
1/3 cup flat-leaf parsley, chopped (Forgot this too)
Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.