from the kitchen of Amanda, CSA member, adapted from Whole Foods for the Whole Family

3 small zucchini or other summer squash, sliced

1 c. sliced mushrooms

2 T. butter

3 large tomatoes, chopped

3 c. torn chard leaves

1/2 t. salt (or less)

8 oz. whole wheat pasta, cooked and drained

6 oz. Swiss cheese, sliced

6 oz. Cheddar cheese, sliced

Saute summer squash and mushrooms in butter in a large skillet until softened. Add tomatoes, chard, and salt. Simmer for 15 minutes. Mix in pasta. Place in 9 x 13″ casserole and arrange cheese slices on top. Heat under broiler for 5 minutes, or until cheese is bubbly.