Penne Bosciaola

• olive oil↗2 tablespoons
• grape tomatoes↗2 pints

  cut in half

• shiitake mushrooms↗5 ounces

  sliced

• red onion↗1⁄2 cup

  sliced

• arugula↗2 cups

  fresh (or spinach)

• chicken broth↗6 ounces
• butter↗3 ounces
• pecorino romano cheese↗4 ounces

  grated

• garlic cloves↗2

  finely chopped

• penne pasta↗12 ounces

  cooked and drained

• salt↗
• pepper↗
• fresh basil↗

  shredded

Step-by-step instructions

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.