Rice bowls and stir frys are meals that I can really rally behind because they do not require that much skill in the kitchen, are relatively quick and can easily be adjusted to serve many. After realizing how often I attend potlucks and bring guacamole, I wanted to up my game and bring a meal that traveled easily, and tasted just as good after being reheated. This stir fry fits the bill well and it has earned a new place in my summer potluck lineup.
Recipe adapated from HalfBakedHarvest.
bring a pot of water to a boil over high heat and add salt. Add the pasta and cook to al dente.
meanwhile, wash and dry the mushrooms. slice as thin as possible and put in a large bowl. rinse the thyme and strip enough off to measure 1-2 tsp, rouhg chop and add to the bowl. rinse the lemon, zest it with a microplane and add to the bowl then juice it and add to the bowl. next, grate the garlic and add to the bowl. add the oil, salt and pepper. Stir to evenly coat, let sit so the mushrooms can marainate.
wash and dry the arugula. Once the pasta is done cooking, drain and add to the bowl with the mushrooms and toss wall. Add the arugula and mix again. Serve with toasted walnuts, garbanzo beans or tofu, if desired.
recipe adapted from the purple carrot.