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1
Boil the penne in a large pot of salted boiling water for about 12 minutes or until desired consistency.
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2
Drain and return the pasta into the pot.
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3
Cover with the lid and set aside.
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4
Meanwhile in a medium sized nonstick skillet, heat the olive oil over medium or medium-high heat until hot.
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5
Add the onions, stirring once a while, and cook until the onions are soft and browned, about 8 minutes.
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6
Stir in the mushrooms and garlic, and cook for another 5 to 7 minutes or until the mushrooms are browned and most of the liquid is evaporated.
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7
Season with salt and black pepper to taste.
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8
Remove from the heat, and add the mushroom-onion mixture into the pot with pasta.
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9
While the mushrooms are cooking, in a bowl gently toss together arugula, lemon juice and extra-virgin olive oil until well coated.
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10
Season the arugula with salt and black pepper to taste.
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11
Add the arugula and parmesan cheese into the pot with pasta and mushrooms-onion mixture.
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12
Toss everything together until evenly distributed and the arugula is partially wilted.
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13
Serve warm.
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14
Squeeze more lemon juice, season with more salt and black pepper, top with more parmesan if needed.
