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Name: Pasta with Brie, mushrooms and arugula
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 4
Cuisine: not set
Ingredients: 12 ozs penne 3/4 box; 1 Tbsp olive oil; 1 lb button mushrooms quartered; 1 small red onion sliced; 1/2 cup dry white wine; Kosher salt and pepper; 8 ozs Brie cut into 1" pieces; 4 cups baby arugula

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INGREDIENTS

12 ozs penne ; 3/4 box
1 Tbsp olive oil
1 lb button mushrooms ; quartered
1 small red onion ; sliced
1/2 cup dry white wine
Kosher salt and pepper
8 ozs Brie ; cut into 1" pieces
4 cups baby arugula

INSTRUCTIONS

Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return to the pot.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 tsp salt and 1/4 tsp pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

NOTE: Dry vermouth is a substitute for white wine in many recipes. An opened bottle of vermouth will last for months in the frig.

NOTES

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 4 Servings

Calories: 506
Calories from Fat: 168 (33%)

Amt Per Serving		% DV

	Total Fat 18.7g	25 %
	Saturated Fat 10.3g	51 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 1.4g
Cholesterol 118.8mg		37 %
Sodium 429.2mg		15 %
Potassium 829.8mg		22 %
Total Carbohydrate 54.2g		16 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 53.1g
Protein 24.7g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 506

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