Penne Pasta with Kalamata Olives, Mushrooms, and Tomatoes

Ingredients:

• 1 lb penne pasta
• Kosher salt
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1 (6.5 oz) can sliced mushrooms, drained
• 1/2 cup sliced kalamata olives
• 1 cup cut tomatoes, (grape, cherry, Roma, beefsteak, etc)
• 1 tsp red pepper flakes
• 1/2 cup sun dried tomatoes, chopped
• 2 cups fresh greens (arugula, spinach, spring mix)
• 1/2 cup reduced sodium chicken broth
• 2 Tbsp unsalted butter
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving.

Directions:

1. Cook pasta in a large pot of salted boiling water.
2. Heat oil in a large skillet over medium heat. Add garlic, mushrooms, olives, fresh tomatoes, 1 tsp salt, red pepper flakes, broth, and sun dried tomatoes. Simmer all together for 3-4 minutes. Add cooked pasta, greens, and parmigiana. Stir to combine.
3. Add butter and stir until melted.
4. Serve pasta in bowls and top with additional cheese.