Pasta with Mushrooms, Arugula and Radicchio

pasta with mushrooms


  • 1 Lb. Dry pasta, any favorite shape
  • 1 gallon Salted water for boiling pasta
  • 4 Tbsp. Extra Virgin olive oil
  • 1 cup Onions, sliced thinly
  • 1 Cup Mushrooms, washed, dried and cut into quarters
  • 2 garlic cloves, sliced thinly
  • 4 cups arugula leaves
  • 1 cup shredded radicchio
  • ½ cup freshly grated Parmesan cheese
  • Salt and black pepper to taste


  • Bring the salted water to a boil and add the pasta. Cook, stirring until your desired tenderness.
  • While pasta is boiling, heat a saute pan on high heat. Add the olive oil, onions, and mushrooms. Cook for about 2 minutes or until softened.
  • Add the garlic and cook 20 seconds.
  • Add the arugula and radicchio. Toss to wilt. Add the cooked, drained pasta. Stir in the Parmesan cheese and season to taste with salt and pepper.
  • Add more olive oil as necessary. Enjoy!

Lincoln Culinary Institute 

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