Arugula spaghetti with mushrooms, tomatoes and feta cheese

Ingredients for 4 servings:

• 500g spaghetti
• 500 g mushrooms, fresh
• 250 g arugula
• 1 onion(s)
• 1 garlic clove(s)
• 200 g cherry tomatoes
• sheep’s cheese
• Balsamic vinegar, (Crema di Balsamic vinegar)
• Oil or butter
• Salt
• nutmeg
• chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaghetti as usual until al dente. Clean and slice the mushrooms. Chop the onions and garlic and halve the tomatoes. Wash the arugula and trim the stalks. Sauté the onions and garlic in a little oil, then add the mushrooms shortly thereafter and fry for about 5 minutes. Add the tomatoes to the pan and stir briefly. Season with salt, chili, and nutmeg. The vegetables can be a little spicier, as the other ingredients are rather mild. Serve the spaghetti in deep serving plates. Top each plate with a portion of arugula (the arugula is not cooked; it goes fresh onto the warm pasta!), then spread the tomato and mushroom mixture over the arugula and sprinkle everything with feta cheese, if desired. Drizzle a little balsamic vinegar over the edge of the plate or over the pasta, if desired.