Penne Bosciaola
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
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
directions
- 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.
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RECIPE SUBMITTED BY
kit in NO
New Orleans, Louisiana
I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.