This pasta was a product of emptying the fridge and the pantry before a short holiday to Chicago. The result was healthful, delicious, and satisfying! You can use any type of pasta you have on hand, I just wanted a smaller type that night. I also had chicken and four large prawns that needed cooking so they went in as well; you can easily omit these or use up some left rotisserie.

Veggie Pasta

One bunch Swiss Chard, washed, stemmed and cut into strips about one inch thick
One Zucchini and one yellow squash, quartered
Four shallots, roughly chopped
Seven cloves garlic, minced
Two tomatoes, seeded and roughly chopped
Two cups Spinach and Arugula Mix
One Bunch fresh basil, minced
Four heaping tablespoons basil pesto
Half-cup dry white wine (I actually had to use Riesling because it was all that was in the fridge – turned out fine)
Dash of Chicken Broth
One cup fresh Mozzarella, shredded
Half pound favorite whole wheat pasta, cooked in salted water
One cup reserved pasta water
Fresh Black Pepper
Crushed Red Pepper, to taste
One ounce pancetta, small dice

Heat a small amount of oil or butter in a large saute pan. Add pancetta and crisp well; remove and reserve. Add shallots and garlic and a touch of salt; saute until glassy, then add white wine and a dash or two of chicken broth and crushed red pepper. Simmer until liquid is reduced. Add the tomatoes and cook about four minutes before adding the zucchini and squash. After about three minutes add the Swiss Chard, arugula, and spinach. Once these ingredients are softened, mix in the pasta, basil pesto, fresh basil, and cheese. Pour a little bit of the reserved pasta liquid to create a sauce. Adjust seasoning (black pepper, salt, etc). and top with reserved pancetta. Serve with chicken or shrimp.