Pasta Bake with Broccoli, Leek, Fennel, Mushrooms, Swiss Chard, and Goat Cheese

Ingredients

4-6 servings of whole wheat penne pasta, cooked al dente, rinsed, and drained

2 tbsp olive oil

1 tbsp chopped marjoram

2 leeks, white parts chopped roughly, rinsed and drained

1-2 fennel, trimmed, cored, and sliced

1 head of broccoli, cut into small florets and blanched

1 lb shitake mushrooms (optional)

1 bunch swiss chard, big vein removed and leaves washed and cut into strips or squares

sea salt and ground pepper to taste

5 oz goat cheese

1 c bread crumbs

1 bunch parsley, minced

1/2 c grated parmesan or 1/2 c crumbled blue cheese 

1/2 c chopped walnuts or pecans

Preparation

Preheat oven to 375. Heat large skillet on medium heat. When hot, add oil then quickly add leeks, fennel, and marjoram. Saute until veggies are partially soft. Add mushrooms and cook through, adding splash of water if needed to help cook. Add broccoli florets and swiss chard, sprinkle with salt and pepper, and continue to cook until swiss chard is wilted thoroughly. Turn off heat. Crumble goat cheese over hot veggies and stir to combine. Taste and adjust seasoning. 

Toss veggie mixture with pasta and place in oven safe baking dish. Combine in separate bowl: chopped nuts, bread crumbs, cheese, and parsley. Top pasta with crumb topping and bake for about 15-20 minutes to heat through and crisp topping. Serves 6.

This recipe was feature in Be Wise Ranch's CSA box during the week of 1/17