Pasta with greens

1 medium vidalia onion sliced
2 cloves garlic sliced
3 medium portobella mushrooms sliced
3 cups swiss chard chopped
3 oz. sundried tomatoes (not in oil)
3 3/4 cups pasta shells
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fresh oregano (or 1 tsp dried)
1 tbsp fresh parsley

Boil water for pasta and cook pasta. Drain pasta. Spray large frying pan with cooking spray (I used olive oil type). Saute onions and garlic until soft. Add mushrooms. Rinse and chop swiss chard (or you could use spinach) into large pieces. Put damp pieces of swiss chard into skillet (moisture helps them to cook quickly). Chop sundried tomatoes and soften in hot water. Add to skillet mixture. Season with salt, pepper, oregano and parsley to taste. Combine pasta and skillet mixture. (5 servings allows for 3/4 cup dry pasta per serving - so serving size is approximately 1 1/4 cups guesstimate).

Number of Servings: 5

Recipe submitted by SparkPeople user CFMOSS.