Penne Bosciaola - cooking recipe

Ingredients

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

Preparation

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