Penne Bosciaola

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