Penne With Shiitakes, Olives, And Asiago

• Cooking spray
• 1/2 cup thinly sliced shiitake mushroom caps
• 1 tablespoon chopped shallots
• 1 garlic clove, minced
• 1 1/2 cups torn spinach
• 1 tablespoon chopped fresh basil
• 1 teaspoon rice wine vinegar
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons sliced ripe olives
• 1 1/2 cups hot cooked penne (about 3/4 cup uncooked tube-shaped pasta)
• 1 1/2 teaspoons extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1/4 cup (1 ounce) grated Asiago cheese

1. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, shallots, and garlic, and saute 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently. Add broth and olives; cook 15 seconds.
2. Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.

cooking spray, shiitake mushroom, shallots, garlic, torn spinach, fresh basil, rice wine vinegar, chicken broth, olives, hot cooked penne, extravirgin olive oil, freshly ground black pepper, salt, cheese

Taken from www.myrecipes.com/recipe/penne-with-shiitakes-olives-asiago (may not work)