Pasta a la Daddy!

Here is my husband's creation born of a visit to our local farmer's market:

Pasta a la Daddy

Ingredients:

1 large crown fresh broccoli
1 bunch asparagus tips
1 bunch Swiss chard
1 can organic petite diced tomatoes
1 box of organic penne or rotini
1 jar Bertolli Mushroom Alfredo
2 cups mozzerella
Clove of garlic (sliced)
Nutmeg to taste

In preparation:

Pre-heat oven to 325 degrees.

Drain tomatoes

Wash and dry the chard to remove any dirt or grit.

Wash and cut broccoli and asparagus into bite size pieces.

Starting the process:

Lightly steam asparagus and broccoli.

Saute chard with sliced clove of garlic until wilted.

Add sprinkling of ground nutmeg to chard to taste.

Boil pasta as directed to al dente.


Putting it all together:

Spread 1/3 jar of alfredo into bottom of 9 x 13 pyrex pan.

Layer steamed broccoli and asparagus onto sauce.

Spread tomatoes across broccoli and asparagus.

Cover with one cup cheese.

Pour cooked pasta on as next layer.

Cover pasta with remaining sauce.

Spread sauteed chard over pasta.

Sprinkle remaining cup of cheese over entire dish.

Bake it up!

Place dish, uncovered, in heated oven for 10-15 minutes. Long enough for the cheese to melt and dish to settle into itself.

Remove from oven and serve!

Makes a wonderful, vitamin and protein packed meal that tastes just as good as leftovers! It has become one of our family's favorites!

Enjoy!