Arugula Chevre Pasta

INGREDIENTS

8 oz penne (or substitute in brown rice penne)
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp garlic, minced
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes
2 cups arugula, chopped
1/2 cup cherry or grape tomatoes, quartered
110 g chevre
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste

DIRECTIONS

Cook pasta in lightly salted water until al dente.

In a skillet, heat the olive oil and butter over medium heat. Add the minced garlic, mushrooms and sundried tomatoes. Saute until the mushrooms are tender, about 10 minutes. Add the arugula and cook until it is wilted, about 3 minutes. Serve this mixture over hot penne pasta and top with cherry tomatoes, chevre, and parmesan cheese. Season with salt and pepper.