The Table: Vegetarian Cheese Pasta With Swiss Chard…

Vegetarian Cheese Pasta With Swiss Chard


1 Medium Zucchini Squash, Diced

1 8 oz. Package Sliced Shiitake Mushrooms

3 Tablespoons Olive Oil, Divided

2 Tablespoons Butter

1 Tablespoon Garlic Powder

2 Cups Cheese Tortellini Prepared

2 Cloves Garlic, Chopped

1 Pound Swiss Chard, Chopped

1 Cup Vegetable Broth

1 Cup Grated Parmesan Cheese


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place zucchini and mushrooms in a large frying pan and sprinkle with 1 tablespoon olive oil and garlic powder. Cook until tender. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook Tortellini in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  4. Heat remaining oil and butter in a large frying pan or wok over medium-high heat. Saute garlic in the hot oil for 1 minute. Add chard and vegetable broth, cover, and cook for 2 to 3 minutes. Uncover and continue to saute chard until wilted and tender, about 5 minutes. Turn off heat and mix in pasta, zucchini, and Parmesan cheese. Toss and serve.
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