Penne Bosciaola

• 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

1. Lightly saute onions an garlic until translucent.
2. Add mushrooms and cook one mintue.
3. Add tomatoes, salt and pepper and cook 30 seconds.
4. Add chicken broth, butter argula, and cheese. Cook until heated through.
5. Toss with cooked pasta.
6. Garnish with shredded basil to taste.

olive oil, pints grape tomatoes, shiitake mushrooms, red onion, arugula, chicken broth, butter, pecorino romano cheese, garlic, penne pasta, salt, pepper, fresh basil

Taken from www.food.com/recipe/penne-bosciaola-329064 (may not work)