Penné Bosciaola

[nverland]

Penné Bosciaola
Serves 4-6 people

2 Pints Grape Tomatoes, cut in half
5 Shitake Mushrooms, sliced
1/2 Sweet Red Onion, sliced
2 handfuls Arugula or Spinach
6 oz. Chicken Broth
3 oz. Butter (2/3 stick)
4 oz. Grated Romano Cheese
2 Garlic cloves, finely chopped
12 oz. (3/4 lb) Penne Pasta (cook pasta and strain)
Salt, freshly ground Pepper, and fresh Basil to taste

How To Cook
Lightly sauté garlic and onions until translucent. Add mushrooms and cook 1 minute. Add tomatoes, salt, pepper and cook 30 seconds. Finish by adding chicken broth, butter, arugula, basil and cheese. Stir until heated, toss with cooked pasta.