1. Boil water and cook pasta according to package directions. 2. Saute garlic and mushrooms in olive oil or bacon grease in a pan large enough to fit all the veggies. Season with salt and pepper. 3. When mushrooms are soft and brown, remove pan from heat, set mushrooms aside in a small bowl. 4. Add white wine and lemon juice to the hot pan and stir with a spoon to deglaze the pan. Return to the heat. 5. Add bell pepper, peas, dried herbs, cream and milk. Saute over medium heat until veggies are crisp tender, about 5 minutes. 6. Add bacon, mushrooms, chard and parsley. Cook until greens are wilted, about 2 minutes. 7. Serve over pasta, with bread so you can mop up all the yummy sauce! ---------------------------------------------------------------------------
Nutrition
Ingredients
