Creamy Vegetable Farfalle
1 box Jovial brand gluten free farfalle pasta
2 tablespoons olive oil
1 onion cut in half and half again and sliced
8 ounces button mushrooms quartered and stems cut in half
8 ounces cherry tomatoes, halved
2 cups heavy cream
zest and juice of one lemon
10 ounces of baby arugula
salt and pepper to taste
Separate onion slices and caramelize in olive oil, then set aside. Sauté mushrooms, cover if need be, then set aside. Sauté tomato halves and set aside. Add cream, zest and juice of lemon to large sauce pan and cook till slightly reduced. Next add vegetables to cream mixture, Meanwhile cook pasta till al dente, reserving 1/4 cup pasta water in case needed at the end. Add creamy vegetables to drained pasta and toss. Last add arugula to pasta and toss. The heat from the pasta mixture will wilt the arugula. Serve immediately.
2 tablespoons olive oil
1 onion cut in half and half again and sliced
8 ounces button mushrooms quartered and stems cut in half
8 ounces cherry tomatoes, halved
2 cups heavy cream
zest and juice of one lemon
10 ounces of baby arugula
salt and pepper to taste
Separate onion slices and caramelize in olive oil, then set aside. Sauté mushrooms, cover if need be, then set aside. Sauté tomato halves and set aside. Add cream, zest and juice of lemon to large sauce pan and cook till slightly reduced. Next add vegetables to cream mixture, Meanwhile cook pasta till al dente, reserving 1/4 cup pasta water in case needed at the end. Add creamy vegetables to drained pasta and toss. Last add arugula to pasta and toss. The heat from the pasta mixture will wilt the arugula. Serve immediately.
