Penne with Shiitakes, Olives, and Asiago

Ingredients

• 1 ounce asiago cheese grated
• 0.1 teaspoon pepper black freshly ground
• 1.5 cups penne pasta hot tube-shaped cooked uncooked ()
• 1.5 teaspoons olive oil extravirgin
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon basil fresh chopped
• 1  garlic clove minced
• 2 tablespoons olives ripe sliced
• 1 teaspoon rice wine vinegar 
• 1 Dash salt 
• 1 tablespoon shallots chopped
• 0.5 cup shiitake mushroom caps thinly sliced
• 1.5 cups torn spinach 

Equipment

• frying pan

Directions

1. Heat a small nonstick skillet coated with cooking spray over medium-high heat.
2. Add mushrooms, shallots, and garlic, and saut 2 minutes or until mushrooms are tender. Stir in spinach, basil, and vinegar, and cook 1 minute or until spinach wilts, stirring frequently.
3. Add broth and olives; cook 15 seconds.
4. Combine mushroom mixture, pasta, oil, pepper, and salt, tossing gently to coat. Spoon pasta mixture onto a plate; top with cheese.