Penne With Shiitakes, Olives, and Asiago

Cooking Light

• Ready In: 34 mins
• Serves: 1

Ingredients

• 1⁄2 cup  thinly sliced  shiitake mushroom caps
• 1  tablespoon  chopped shallot
• 1 -2  garlic clove, minced
• 1 1⁄2 cups  torn spinach
• 1  tablespoon  chopped fresh basil
• 1  teaspoon  rice wine vinegar
• 1⁄2 cup fat-free chicken broth
• 2  tablespoons sliced ripe olives
• 1 1⁄2 cups  hot  cooked penne
• 1 1⁄2 teaspoons extra virgin olive oil
• 1⁄8 teaspoon fresh ground black pepper (or to taste)
•  salt
• 1⁄4 cup  grated asiago cheese

Directions

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.