Saying good-bye to 2012

I could think of no better New Year's Eve dinner than a feisty dish of wild arugula and gorgonzola.

The arugula is lightly sautéed with mushrooms and diced tomatoes. The gorgonzola melts when tossed with hot pasta, and the ingredients meld together to create a dish that is even better than the sum of its parts.

It was a great way to see 2012 out with gusto.

Penne with Arugula and Gorgonzola
16-oz package penne
3 tbsp olive oil
6 oz crimini mushrooms
14-oz can diced tomatoes
1 bunch arugula
6-8 oz gorgonzola

Cook penne in a large pot of boiling salted water according to the directions on the package.

Cut the mushrooms in quarters (or sixths if they're large). Wash the arugula, remove the bigger stems, and tear it in large pieces. Sauté the mushrooms in the olive oil for five minutes. Drain the tomatoes, saving the juice for another use, and add them along with the arugula. Sauté another couple of minutes. Spoon into a large serving bowl. Cut the gorgonzola in large dice and stir it into the vegetables.

Drain the pasta well and add it to the bowl. Add freshly-ground pepper and toss well.

Serves 4-6.

It even looks like health food (before the pasta and cheese are added).