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
• 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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.