In Advance:

1. In a 6-to 12-quart pot, bring 6 quarts of water to a boil, reduce heat and cover with lid and keep simmering.

Preparation:

1. In a 12-inch skillet, heat the olive oil on low-medium heat.
2. Add the butter to a simmer. Add the garlic and sauté for 1 minute.
3. Add the onions and sauté for 1 minute.
4. Add the chicken broth and simmer for a few minutes.
5. Add the mushrooms and sauté for 5 minutes, gently turning.
6. Add the wine and simmer for a few minutes.
7. Add a pinch of salt.

Pasta:

1. Bring the pasta water to a rapid boil.
2. Add a handful of salt.
3. Add all three bags of colored pasta to the pot and turn with tongs.
4. Place the skillet with mushrooms beside the pasta pot.
5. Cook pasta for 2 minutes exactly. Do NOT drain the pasta.
6. Remove the pasta with tongs one scoop at a time and add to the skillet.
7. Gently turn the pasta with the mushrooms until all the pasta is in the skillet and coated.
8. Place the finished pasta mushrooms into a large serving bowl.
9. Grate the Parmesan cheese on top of the finished dish as desired.

   Serves 3