Italian Pasta Bake
INGREDIENTS:
1 c Loosely packed italian
-parsley leaves, washed and
-spun dry
1 c Loosely packed arugula,
-washed and spun dry
4 Firm white cultivated
-mushrooms, sliced thin
1 ds Salt
1 tb Extra virgin olive oil
1 1/2 ts Fresh lemon juice
Freshly ground black pepper
1/4 c Thinly sliced red onions,
-soaked in ice water for 15
-minutes and drained
Parmesan cheese, shaved with
-a vegetable peeler into
-thin curls
1 c Loosely packed italian
-parsley leaves, washed and
-spun dry
1 c Loosely packed arugula,
-washed and spun dry
4 Firm white cultivated
-mushrooms, sliced thin
1 ds Salt
1 tb Extra virgin olive oil
1 1/2 ts Fresh lemon juice
Freshly ground black pepper
1/4 c Thinly sliced red onions,
-soaked in ice water for 15
-minutes and drained
Parmesan cheese, shaved with
-a vegetable peeler into
-thin curls
In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parm esan curls.
Yield: 4 servings
Yield: 4 servings