Penne with Brie & Arugula
- 14.5 oz box whole wheat penne
- 1T butter
- 6.5 oz onion, chopped
- 1 bundle (8 or 9) green onions, chopped
- salt and pepper
- 3/4 cup dry sherry
- 6 cup arugula
- 9 oz brie, chopped
- 1/2 cup skim milk
Prepare the pasta according to box directions, drain and set aside.
Melt butter over medium heat in a large skillet. Add all of the onions and cook 3-4minutes, stirring occasionally.
Season onions with salt and pepper. Pour in half of the sherry and cook until reduced.
Carefully stir arugula into skillet. Pour in the remaining sherry and cook 4-5minutes, until reduced.
When veggies are almost done, reheat the pasta pot over high heat. Add in pasta, milk, and brie. Stir to combine then cover for 3-4minutes.
Pour vegetable mixture into pasta mixture and stir to combine.