Penne With Shiitakes, Olives, and Asiago

• 12 cup thinly sliced shiitake mushroom caps
• 1 tablespoon chopped shallot
• 1 -2 garlic clove, minced
• 1 12 cups torn spinach
• 1 tablespoon chopped fresh basil
• 1 teaspoon rice wine vinegar
• 12 cup fat-free chicken broth
• 2 tablespoons sliced ripe olives
• 1 12 cups hot cooked penne
• 1 12 teaspoons extra virgin olive oil
• 18 teaspoon fresh ground black pepper (or to taste)
• salt
• 14 cup grated asiago cheese

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

shiitake mushroom, shallot, garlic, torn spinach, fresh basil, rice wine vinegar, chicken broth, olives, penne, extra virgin olive oil, ground black pepper, salt, asiago cheese

Taken from www.food.com/recipe/penne-with-shiitakes-olives-and-asiago-203796 (may not work)