PASTA WITH RAPINI, MUSHROOMS AND PECORINO

8 ounces spaghetti or linguine
2 tablespoons olive oil
2 medium garlic cloves, minced
6 ounces cremini or portobello mushrooms, sliced
1/2 pound rapini, cut into 1-inch pieces
3/4 cup chicken broth, reduced-sodium preferred, plus additional if needed
Salt and freshly ground black pepper to taste
Pinch of dried red pepper flakes
1/2 cup of grated pecorino cheese (for garnish)

Bring large pot of water to boil on high heat. Cook pasta al dente, according to package directions. Drain.

Meanwhile, heat oil in Dutch oven or large deep skillet on medium heat. Add garlic and cook, stirring, about 20 seconds (do not brown).

Add mushrooms and cook, stirring frequently, until browned and all liquid evaporates. Remove mushrooms from pan and set aside.

Return pan to heat. Add rapini and broth. Bring to boil on high heat. Reduce heat to medium-low, cover and simmer until rapini is tender, about 8 minutes (add more broth, if needed).

Remove lid; add mushrooms and stir. Add salt, pepper and red pepper flakes. Stir and taste. Adjust seasoning as needed. Add drained pasta and toss until heated through.

TO SERVE:
Divide among 4 plates. Top each with pecorino cheese.

Source: Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables by Cathy Thomas and Nick Koon