Penne with Brie, Mushrooms and Arugula

This was taken from the Sunday April 3, 2011 Detroit Free Press.  The recipe was adapted from Real Simple Dinner Tonight, Done! by Real Simple Magazine.

Penne with Brie, Mushrooms and Arugula
Serves 4
You will need:
12 oz. penne
1 TBSP olive oil
1 pound button or crimini mushrooms, cleaned and quartered
1 small red onion, peeled and thinly sliced
1/2 cup dry white wine, vermouth or chicken broth
1/2 tsp kosher sea salt
1/4 tsp freshly ground black pepper
8 oz.  Brie cut into 1-inch pieces
4 cup baby arugula, rinsed patted dry
Directions:
Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.  Meanwhile, in a large skillet, heat the oil over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes. 
Add the wine, salt and pepper and cook until the mushrooms begin to brown, 5-6 minutes.
Toss the pasta with the Brie and reserved cooking water until Brie melts and the pasta is coated.  Stir in the mushroom mixture and arugula.  Serve immediately.
Nutritionals: for 1/4 of the recipe; 567 calories, 19g fat, 65g carbs, 31g protein, 8g fiber= 14 WW points.