Bucatini with Mustard Greens and Shiitake Mushrooms

Name: Bucatini with Mustard Greens and Shiitake Mushrooms
Ingredients: 4 cups low-sodium chicken stock; 5 tablespoons extra-virgin olive oil (plus more as needed); 7 ounces shiitake mushrooms (brushed clean and roughly chopped); coarse salt; pepper; 3 cloves garlic (peeled and minced); 1 teaspoon minced fresh rosemary leaves; ½ teaspoon anise seeds; ¼ teaspoon crushed red pepper flakes (or to taste); 4 cups roughly chopped, packed mustard greens (may substitute spinach or chard, cooking times will vary); 2 tablespoons unsalted butter; 2 tablespoons chopped parsley leaves; 1 pound dried bucatini (or other strand pasta); 1 cup grated Parmesan cheese (divided)

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Ingredients

4 cups low-sodium chicken stock
5 tablespoons extra-virgin olive oil (plus more as needed)
7 ounces shiitake mushrooms (brushed clean and roughly chopped)
coarse salt
pepper
3 cloves garlic (peeled and minced)
1 teaspoon minced fresh rosemary leaves
½ teaspoon anise seeds
¼ teaspoon crushed red pepper flakes (or to taste)
4 cups roughly chopped, packed mustard greens (may substitute spinach or chard, cooking times will vary)
2 tablespoons unsalted butter
2 tablespoons chopped parsley leaves
1 pound dried bucatini (or other strand pasta)
1 cup grated Parmesan cheese (divided)