Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella

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

Directions

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.

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