The majority, practically all, of the dishes I make are from recipes I’ve found somewhere else, either on other blogs, from my magazines or from a few favorite cookbooks. This recipe here is my first creation. I just looked at what I had on hand and threw it together, and it was good. I know it’s just pasta, and you can pretty much throw anything into pasta, but still.
1/2 red onion – diced
Cherry tomatoes – cut in half
Mushrooms (1/2 container) – sliced
8 oz. Mascarpone cheese
1/4 cup milk
Arugula (2 cups)
1/2 box whole wheat rotini pasta
Put a pot of water on to boil and cook the pasta as directed.
Heat a little oil in a big skillet and saute onion. After a few minutes, add the mushrooms and tomatoes, along with the sun-dried. Cook until the tomatoes start to break down a little bit, then add the mascarpone cheese. Holy decadent. Let the cheese melt and mix around. Add the milk at this time too and turn down the heat. Toss in the arugula at this point and season with salt and pepper. It should be a nice creamy consistency but not too thick. If it is, add more milk. Once the pasta is cooked, drain well and toss right into the big skillet with the sauce. Mix well and serve with freshly sliced basil on top.
Notes: Clearly, the mascarpone cheese is what made this so good, but I’m pretty happy with creating my own dish. Seriously, you could serve this to people and they wouldn’t know that I made it up, because it tastes so good.
Servings: 3-4 normal sized servings or 1 giant Chris serving and 1 normal serving