Penne Bosciaola

1. Lightly saute onions an garlic until translucent.

2. Add mushrooms and cook one mintue.

3. Add tomatoes, salt and pepper and cook 30 seconds.

4. Add chicken broth, butter argula, and cheese. Cook until heated through.

5. Toss with cooked pasta.

6. Garnish with shredded basil to taste.

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Nutrient	Quantity
Total fats	71.1983 g
Protein	50.1928 g
Carbohydrates	42.107 g
Energy	967.2559 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6217 g
Water	483.1156 g
Aspartic acid	1.9054 g
Calcium, Ca	586.654 mg
Lutein + zeaxanthin	1425.2 g
Fiber, total dietary	13.4534 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	570.4 g
Niacin	15.7894 mg
Vitamin A, RAE	84.1515 g
Arginine	2.5505 g
Riboflavin	1.0456 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.158 g
Glutamic acid	4.5485 g
Sodium, Na	1223.6031 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5808 g
Total lipid (fat)	71.1983 g
Manganese, Mn	2.137 mg
Fructose	1.032 g
Proline	0.8428 g
Fatty acids, total saturated 16:0	7.2478 g
Sucrose	0.792 g
Choline, total	100.7368 mg
Sugars, total	8.1809 g
Serine	1.0481 g
Fatty acids, total saturated 18:0	2.3911 g
Fatty acids, total saturated 20:4 undifferentiated	0.0597 g
Vitamin B-6	0.8372 mg
Selenium, Se	31.5518 g
Ash	10.6001 g
Vitamin D	25.5145 IU
Fatty acids, total saturated 18:1 undifferentiated	35.2389 g
Pantothenic acid	3.0576 mg
Phenylalanine	0.9802 g
Copper, Cu	2.0924 mg
Betaine	0.147 mg
Thiamin	1.3131 mg
Retinol	34 g
Methionine	0.5485 g
Iron, Fe	5.9033 mg
Carbohydrate, by difference	42.107 g
Phosphorus, P	1148.3914 mg
Folate, total	179.5801 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	1.0453 g
Cholesterol	58.3677 mg
Valine	1.0685 g
Fatty acids, total saturated 18:2 undifferentiated	20.6419 g
Glycine	1.2631 g
Glucose (dextrose)	4.9496 g
Fatty acids, total saturated 14:0	0.1246 g
Zinc, Zn	7.2038 mg
Isoleucine	0.82 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	21.443 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.448 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	1121.1168 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	179.5801 g
Tryptophan	0.3585 g
Vitamin C, total ascorbic acid	11.92 mg
Phytosterols	71.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Campesterol	2.8349 mg
Tyrosine	0.7563 g
Vitamin B-12	1.4735 g
Vitamin K (phylloquinone)	60.1273 g
Fatty acids, total saturated	10.1845 g
Histidine	0.5363 g
Fatty acids, total monounsaturated	36.0457 g
Threonine	0.8352 g
Folate, food	179.5801 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.567 g
Vitamin D2 (ergocalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	4.6462 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	162.8661 mg
Lysine	0.7067 g
Potassium, K	1597.5208 mg
Cystine	0.3406 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 ounces	484.785	22.2746	40.824
Olive oil	2 tablespoons	238.68	0	27
Penne pasta	12 ounces	100.8667	0	0.5667
Pepper	0	0	0	0
Garlic Clove	2	100.8667	0	0.5667
Basil	0	0	0	0
chicken broth	6 ounces	52.7301	1.2757	1.769
grape tomato	2 pints	100.8667	0	0.5667
red onion	0.5 cup	32	7.472	0.08
pecorino romano cheese	4 ounces	100.8667	0	0.5667
arugula	2 cups	10	1.46	0.264
shiitake mushroom	5 ounces	48.1941	9.6247	0.6946