Penne Bosciaola

2 pints santa sweets grape tomatoes, cut in half
5 oz. Shitake mushrooms, sliced
1/2 sweet red onion, sliced
2 handfuls arugola or spinach
6 oz. vegetable broth
3 oz. butter (2/3 stick)
4 oz. grated pecorino romano cheese
2 garlic cloves, finely chopped
12 oz. (3/4 lb.) penne pasta (cook pasta and strain)
salt, pepper, and chopped fresh basil to taste

Lightly saute garlic and onions until translucent.  Add mushrooms and cook one 
minute.  Add tomatoes, salt, and pepper, and cook 30 seconds.  Finish by 
adding chicken broth, butter, arugola, basil, and cheese.  Stir until heated, 
toss with cooked pasta.

Serves four to six people.

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