Penne Bosciaola

Ingredients

• 2 tablespoons olive oil
• 2 pints grape tomatoes, cut in half
• 5 ounces shiitake mushrooms, sliced
• 1/2 cup red onion, sliced
• 2 cups arugula, fresh (or spinach)
• 6 ounces chicken broth
• 3 ounces butter
• 4 ounces pecorino romano cheese, grated
• 2 garlic cloves, finely chopped
• 12 ounces penne pasta, cooked and drained
• salt
• pepper
• fresh basil, shredded

Directions

1. 1

   Lightly saute onions an garlic until translucent.

2. 2

   Add mushrooms and cook one mintue.

3. 3

   Add tomatoes, salt and pepper and cook 30 seconds.

4. 4

   Add chicken broth, butter argula, and cheese. Cook until heated through.

5. 5

   Toss with cooked pasta.

6. 6

   Garnish with shredded basil to taste.