Endless Summer Penne with Arugula
Recipe type: Entree
Cuisine: Gluten_free
Serves: 6
  • 12 oz. of brown rice penne pasta (tonight I used Lundberg's Organic Brown Rice Pasta)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter (I use Earth Balance's Soy-Free Butter)
  • 1 shallot, diced
  • 1 spring onion, diced
  • 1 zucchini, diced
  • ½ red bell pepper, diced
  • 4 spicy jalapeno chicken sausages, sliced thinly (I use Spicy Jalapeños Chicken Sausage from Trader Joe’s )
  • 8 sun-dried tomatoes, sliced
  • 1 tbsp tomato paste
  • 4 cups of arugula
  • 1 garlic clove, pressed
  • 1 tsp fresh black pepper
  • pinch of sea salt
  • ½ avocado, diced
  • Parmesan cheese (optional)
  1. Boil water and cook pasta. Follow instructions on pasta package for best results. My box suggested boiling the water, adding 1 tsp oil and 1 tsp salt before adding the pasta and boiling it for 8 minutes. It also stated to rinse the pasta with cold water after straining it.
  2. While pasta cooks, sauté shallot, spring onion, zucchini, bell pepper and sausage in olive oil and butter on medium heat
  3. Mix in the cooked pasta and add sun-dried tomatoes and tomato paste
  4. Add arugula at the last minute so it does not wilt too much as it cooks down
  5. Flavor with garlic, pepper and salt
  6. Serve immediately and top with avocado and Parmesan cheese
Recipe by Eating by Elaine at http://www.eatingbyelaine.com/2012/09/17/endless-summer-penne-with-arugula/