Thursday, May 30, 2013

Penne with Brie, Mushrooms and Arugula

It's carbo-loading time! San Diego Rock n' Roll Marathon is on Sunday! Ahh! I am officially freaking out. The only thing left to do is sit as much as possible, sleep at least eight hours a night, and eat pasta, my favorite food. Send Carmen, Marta and I good luck vibes Sunday morning. We're starting at 6:15. Here's to hoping we don't hit the dreaded wall and end with smiles! 


Ingredients
12 ounces penne
1 tablespoon olive oil
1 pound button mushrooms
1 small red onion
1/2 cup pasta water
Salt, pepper, red pepper flakes
8 ounces Brie, cut into 1-inch pieces
1 package baby arugula



Directions
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it 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, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved cooking water until the pasta is coated. Stir in the mushroom mixture and arugula.

3 comments:

  1. This looks amazing, definitely going to try it!

    Good luck on Sunday!!!!

    ReplyDelete
  2. By the way, how did you do in the SDRRM?

    ReplyDelete
  3. 3:33:32. One more second and I would have had a time with all 3s!

    ReplyDelete