Tonight's Dinner: Pasta with Brie, mushrooms and baby greens recipe
After the holidays and all the bad-for-you food, lighten up tonight with an easy pasta dish that's full of yummy veggies and cheese.
Now that 2012 has begun, it's time to start thinking about those resolutions. One popular choice always seems to be to lose the holiday weight you (and I) gained eating all that delicious, fattening food everyone (again, including me) was making the past few months. Tonight's recipe from Real Simple is a great way to start. It's quick, simple and the Brie cheese is probably the only fattening ingredient involved. But don't let the Brie scare you away from this delectable dish. Once you add in the portobello mushrooms and fresh arugula, you get a light and healthy meal that's not only filling and delicious but a great way to start off the New Year.
Pasta with Brie, mushrooms and arugula
- 1 (14 ounce box) penne pasta
- 1 tablespoon olive oil
- 3 baby portobello mushrooms, chopped
- 1/2 cup shitake mushrooms, chopped
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup dry white wine, like chardonnay
- Salt and pepper to taste
- 1/2 pound Brie, cut into 1-inch cubes
- 2 cups baby arugula or baby spinach
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot and set aside.
- While the pasta cooks, heat the oil in a large sauté pan over medium-high heat. Add the mushrooms, onion and garlic and cook about three minutes. Add the wine, salt and pepper and continue to cook until the mushrooms begin to brown, another five minutes.
- Add the Brie and the reserved cooking water to the pasta and toss to coat. Fold in the mushroom mixture and arugula and serve.