Warm Arugula and Mushroom Penne
Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. An easy yet tasty meal is on one plate within less than 30 minutes. Using whole wheat penne makes it even healthier.
or more as needed, whole wheat
or cremini, sliced
finely chopped, optional
salt and black pepper
washed and dry
plus more for serving if needed
olive oil, extra-virgin
Boil the penne in a large pot of salted boiling water for about 12 minutes or until desired consistency.
Drain and return the pasta into the pot. Cover with the lid and set aside.
Meanwhile in a medium sized nonstick skillet, heat the olive oil over medium or medium-high heat until hot.
Add the onions, stirring once a while, and cook until the onions are soft and browned, about 8 minutes.
Stir in the mushrooms and garlic, and cook for another 5 to 7 minutes or until the mushrooms are browned and most of the liquid is evaporated.
Season with salt and black pepper to taste.
Remove from the heat, and add the mushroom-onion mixture into the pot with pasta.
While the mushrooms are cooking, in a bowl gently toss together arugula, lemon juice and extra-virgin olive oil until well coated.
Season the arugula with salt and black pepper to taste.
Add the arugula and parmesan cheese into the pot with pasta and mushrooms-onion mixture.
Toss everything together until evenly distributed and the arugula is partially wilted.
Squeeze more lemon juice, season with more salt and black pepper, top with more parmesan if needed.