Categories: pasta

Ingredients

• 3/4 lb. Swiss chard
• 3 Tbsp. extra-virgin olive oil or salad oil
• 1 lb. mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced or pressed
• 1 lb. dry pasta twists
• 1/2 cup regular-strength chicken broth
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 lb. Roma-style tomatoes, cored and
• chopped

Directions

1. Rinse and drain chard. Trim off discolored ends of stems; cut stems from leaves. Separately, finely chop leaves and stems.
2. pour oil into a 10-12-inch frying pan over medium-high heat. Stir in the chard stems, mushrooms, onion and garlic. Cover pan and simmer until mushrooms exude juice and onions are limp, about 6 minutes.
3. Meanwhile, bring 3 quarts water to a boil in a 5-6-quart pan over high heat. Add pasta and cook until tender to bite, about 10 minutes.
4. As pasta cooks, uncover frying pan and stir vegetables until liquid evaporates and mushrooms are brown. Add broth and chard leaves; stir on high heat until chard is just wilted, about 1 minute. Remove from heat and keep warm.
5. Drain pasta well and pour into a bowl. Pour chard- mushroom mixture onto pasta, sprinkle with 1/4 cup of cheese, then top with tomatoes. Mix to serve. Offer remaining cheese to add to taste.

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