Pasta with Arugula, White Beans, and Mushrooms!

This is a simple, delicious pasta recipe I found on one of my favorite food blogs, This Week For Dinner. Only I added mushrooms. Because I love them. And I've always used fresh spinach rather than arugula because I have it in my fridge most of the time. Either way, this is a tasty dish!

Pasta with Arugula (or Spinach), White Beans, and Mushrooms!
Original Recipe from Everyday Food: Fresh Flavors Fast
- 12 ounces farfalle (or Campanelle pasta for a fun, different shape)
- 4 Tbsp. butter, cut into pieces
- 4 garlic cloves, minced
- 1 pound baby arugula (or spinach)
- 1 can cannellini beans, drained and rinsed

- Coarse salt and freshly ground pepper
- 1/2 pound (or more) mushrooms, sliced and sauteed in butter/olive oil and garlic salt
- Freshly grated parmesan cheese to sprinkle on top

Bring a pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup pasta water for adding back in later; drain pasta.

Melt 1 Tbsp of the butter over medium heat. Add garlic and stir until garlic is fragrant, about 2 minutes. Stir in arugula (or spinach); toss just until wilted.

Add beans, pasta and remaining 3 Tbsp butter; season to taste with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta. 

Saute sliced mushrooms until browned and toss into your pasta. Sprinkle parmesan cheese on top and enjoy!