Rigatoni With Wild Mushrooms & Edamame

2 Tbs olive oil
4 cloves garlic, minced
6 shiitake mushrooms, stemmed and sliced
6 cremini mushrooms, stemmed and quartered
1 cup shelled edamame
1 cup crushed plum tomatoes
8 fresh basil leaves, cut into thin strips
1 cup vegetable broth
1 box rigatoni pasta

1) Cook pasta according to the directions on the box.
2) In a large saucepan, heat the olive oil over medium-high heat. Add garlic and cook, stirring often, until lightly browned, 1 to 2 minutes. Increase heat to high, add mushrooms and cook, stirring often, 2 minutes. Add edamame and cook, stirring often, 2 minutes.
3) Stir in tomatoes and basil. Reduce heat and simmer 2 to 3 minutes. Add broth and continue simmering 2 to 3 minutes. Season to taste with salt and freshly ground black pepper.
4) Remove sauce from heat. Add pasta and toss to coat. Serve hot.

Review: Mmmm, this was yummy. I quartered my shiitake mushrooms instead of slicing them, so I had big chunks of both mushrooms. This was an easy dish to make and we had at least 5 servings! This one definitely will be made again in the future.