4 quarts water
Salt
1 package fettuccine - (16 oz)
3 tablespoons olive oil
6 ounces Italian brown mushrooms
3 tomatoes
1 bunch arugula
1/2 pound gorgonzola cheese
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Bring water and 3 tablespoons salt to boil in large pot. Add fettuccine and cook until al dente, 10 to 12 minutes.
Meanwhile, heat oil in hot skillet. Add mushrooms and saute 5 minutes, then add tomatoes and arugula and saute 2 minutes. Remove to large pasta bowl. Mix in Gorgonzola cheese.
Drain pasta well and add to cheese and vegetables. Season to taste with salt and pepper. Toss well and serve hot.
