Ingredients:

8 oz Noodles
2 Tbsps olive oil
1  rapini, trimmed and chopped
1/2 lb mushrooms, sliced
2  garlic, minced
1/2 tsp salt
6 cups low sodium vegetable broth
1/2 cup 35% heavy cream
1 cup grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
2 tsps freshly ground black pepper

Cooking Directions:

1. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook rapini, mushrooms, garlic and salt for 5 to 8 minutes or until mushrooms start to brown and rapini starts to soften.

2. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Stir in pasta and cook for 10 minutes or until pasta is tender.

3. Stir in cream; bring back to a simmer. Remove from heat. Stir in 3/4 cup cheese and black pepper. Serve with sprinkle of remaining cheese.

Tips: Substitute vegetable broth with chicken broth if desired. Substitute Pecorino Romano with Parmesan cheese if desired.