Penne Bosciaola

Serves four to six.

• 2 pints santa sweets grape tomatoes, cut in half
• 5 oz. Shitake mushrooms, sliced
• ½ 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

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