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Fettuccine With Shiitakes, Roasted Tomatoes & Arugula

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SF Gate
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main-dish salad vegetarian memorial day dinner lunch italian

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Ingredients

10 roma tomatoes

1 teaspoon salt + salt to taste

1/2 teaspoon freshly ground black pepper + pepper to taste

3 tablespoons extra virgin olive oil

3 garlic cloves, sliced

1/2 pound shiitake mushrooms, cleaned and cut into 1/2-inch pieces

1/2 cup dry white wine

Generous pinch hot red pepper flakes

1 tablespoon minced parsley

1 1/2 pounds fresh fettuccine

2 tablespoons butter

1 bunch arugula, tough stems removed (approximately 6 cups, loosely

packed)

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