Rigatoni with Oven-Roasted Tomatoes & Sauteed Mushrooms with Swiss Chard

Wow, it's been a while since I've added a recipe but this one is certainly worth trying. I was incredibly impressed with the quality of this dish and the ease with which it could be put together. Overall, I enjoyed the warm, soothing flavors added by the roasted leeks and garlic with the natural flavors of the roasted tomatoes. Outstanding, quick dish. Below is the recipe:

Rigatoni, cooked in salted water (be sure to save 1/2 c. of the pasta water)
Leeks (or shallots), sliced into strips
Cherry tomatoes
5 garlic cloves
White mushrooms, sliced into large chunks
Swiss Chard, sliced into strips, including the stem
Olive Oil
Garlic Salt
Salt
Pepper
Parmesan Cheese (optional topping)

Preheat oven to 450 F. Place aluminum foil on a cookie sheet and make a compartment with edges turned upward. Start by placing the tomatoes, leeks, and garlic into a sealable bowl. Lightly drizzle olive oil over the mixture and add salt and pepper. Seal and shake until all is thoroughly covered. Pour mixture onto the aluminum foil and place in the oven to roast for 15-20 minutes, stirring every 5-7 minutes.

In the meantime, start boiling the water for the pasta and place the mushrooms into a separate sautee pan. Coat with olive oil and add salt and pepper to taste. Cook mushrooms until softer and starting to brown. Add the chopped swiss chard to the mushrooms and drizzle with a bit of olive oil and salt. Continue to saute. Remove from heat and set aside.

When pasta is cooked, pour through a strainer, collecting around 1/2 cup of the water. Add the mushroom-chard saute and the oven-roasted mixture to the boiling pan. Add the 1/2 cup of cooking water back to the pot and heat on medium heat with the veggie mixture. Add in the pasta and mix. Cook about 5 minutes. Serve and garnish with shaved or grated Parmesan.