Pasta With Roasted Shiitakes And Tomato Puree

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1 tablespoon olive oil

3 garlic cloves, unpeeled

1 pound shiitake mushrooms, stems removed

1 pound plum tomatoes, cut in half lengthwise

1 small onion, quartered

1 teaspoon kosher salt

1 teaspoon dried rosemary

1/2 teaspoon freshly ground black pepper

1/2 cup fat-free, less-sodium chicken broth

4 cups hot cooked orecchiette pasta (about 8 ounces uncooked

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh chives

1/2 cup (2 ounces) shaved fresh Parmesan cheese

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