Spicy radiatori with chard and mushrooms

Correction: Original version of this post had "radiatoni" which should be radiatori.

Ahhhh...the dark earthy goodness of mushrooms sauteed in good oil with chopped jalapenos...



Married to Swiss chard freshly picked from the garden.



Infused with cream of mushrooms and previously boiled-and-oiled radiatori.



Take fork. Dig in. Enjoy.



Spicy radiatori with chard and mushrooms
2 tbsp olive oil
2-3 cloves of garlic, chopped
Bundle of Swiss chard, washed and tougher stems removed
Radiatori or rotini
Half a jalapeno pepper, chopped (more if you're daring)
Half cup of cream of mushroom (or substitute heavy cream)
Salt and pepper to taste and grated Parmesan for serving

Preparation:
1. Boil radiatori as directed on the package. Stir in the first tablespoon of olive oil to keep cooked pasta from sticking.

2. Meanwhile, in a skillet heat up the second tablespoon of oil and saute garlic until light brown. Add mushrooms and jalapenos and allow to cook gently for 5 minutes. Add a pinch of salt when shrooms have cooked down a bit.

3. Throw in the chard and allow to wilt, then add cream of mushroom or cream to pan. Add salt and pepper to taste.

5. Dump in radiatori and let flavours combine for a few minutes in the pan.

6. Serve hot with grated Parmesan.

Confession: This was actually what I made for my breakfast today, washed down with two cups of coffee. I have my pastaholic moments!