Ingredients

• 1 C shiitake mushroom caps, thinly sliced
• 2 T shallots, chopped
• 2 cl garlic, minced
• 3 C baby spinach
• 2 T basil, chopped
• 2 t rice wine vinegar
• 1 C chicken broth
• 4 T olives, sliced
• 1 lb penne pasta, cooked
• 3 t olive oil
• 1/2 C Asiago cheese, grated

Instructions

1. Sauté the mushrooms, shallots, and garlic until mushrooms are tender,then add the spinach, basil, and vinegar and cook until spinach wilts. Add the broth and olives to heat, about 15 secs. Season to taste.
2. Dress the pasta with the sauce and oil, plate, garnish with Asiago and serve.

Source: Cooking Light 2004, pg 39

Contributed by: Skip