Ingredients

16 ounces rotelle or fusilli pasta
1 tablespoon olive oil
4 scallions, chopped (green and white parts)
2 cloves garlic, minced
2 to 3 carrots, chopped
2 cups broccoli florets
Salt and ground black pepper
1 cup reduced-sodium vegetable or chicken broth
1 (14-ounce) can diced tomatoes
2 cups snow peas, ends trimmed
1 cup Sauteed Wild Mushrooms, recipe follows

1/2 cup Greek olives
1/2 cup cubed smoked mozzarella cheese

Instructions

Cook pasta according
to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large
skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and
broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and
black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to
a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked
mozzarella cheese just before serving. Sauteed Wild Mushrooms:
2 teaspoons olive oil
2 cloves garlic, minced
6 cups mixed wild mushrooms
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Salt and ground black pepper

Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms
and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through.

Season with salt and black pepper.

Yield: 4 servings, with leftovers