Garden Pasta

Garden Pasta
Serves 4 to 6

Another one-dish quick and easy that provides red and green veggies,shrooms and garlic (no vampires tonight)


3 Tbsp. extra-virgin olive oil
1 lb. sliced mushrooms
1 medium-size onion, chopped
3 cloves garlic, minced or pressed
1 lb. dried rotini (little cork-screw shaped pasta)
1/2 Cup chicken broth
1 10 oz.package frozen thopped Swiss chard, thawed and drained very well
1/2 Cup grated Parmesan cheese
1½ lb.s Roma tomatoes (pear-shaped), chopped
Salt and pepper


In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes).

While waiting for pasta heat oil in a wide fiying pan over medium-high heat and stir in mushrooms, onion, and garlic. Cover and cook until mushrooms have released their liquid and onion is soft (about 6 minutes).

Uncover fiying pan and stir vegetables until liquid has evaporated and mushrooms are lightly browned. Add broth and chard; cook over high heat, stirring aminutr or so until chard is heated through. Remove from heat and keep warm.

4. Drain pasta well and pour into a serving bowl. Pour chard-mushroom mixture over pasta; sprinkle with 1/4 cup of the cheese and top with tomatoes. Mix lightly; season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cheese.