Weeknight Pasta

I recently have found a new love for frozen pasta.  They are so easy and quick to make, come in a huge variety of flavors, and are perfect when you can't muster up a thought for dinner.  Bonus, kids totally dim them! You can bulk up the pasta with healthy veggies and other flavorings to fit your families tastes.  In this particular dish the addition of toasted breadcrumbs on top catapulted it from good to awesome, so I would recommend not skipping that step.  Otherwise, mix it up and enjoy!

Ingredients:
family size frozen tortellini - (I used spinach pasta stuffed with ricotta cheese)
olive oil
salt/pepper
1 onion, diced
1 small butternut squash, peeled and cubed
1 bunch of rainbow chard
1/2c. seasoned bread crumbs

Heat oven to 425 degrees. Toss onions and squash in 1-2T of olive oil and season with salt and pepper, place on a baking sheet and bake for 30-40 minutes or until veggies are tender and slightly caramelized (turn once halfway through baking).  Boil frozen pasta according to package.   Meanwhile chop the chard leaves (discard stems or save for veggie stock) and sauté in olive oil and season with salt and pepper, cook until leaves are wilted and tender and set aside in a bowl.  Wipe the chard pan clean with a paper towel and put back on heat.  Add 2t. of olive oil to pan and add bread crumbs and a touch of salt, toss and toast the crumbs for 3-5 minutes on med heat and set aside.  Add the chard, pasta and roasted veggies together and toss to combine ( add a ladle full of pasta water to the dish make a light sauce).  Top each potion with bread crumbs. Yum, yum, yum!