Bring broth to a boil in a large saucepan. Add sweet potato; cover and cook 1 minute. Add peas; cover and cook 2 minutes. Add mushrooms; cover and cook 1 minute. Strain mixture through a colander into large bowl, reserving liquid.

Remove mushrooms from vegetable mixture; discard stems and thinly slice caps. Set caps aside. Return reserve liquid to pan; bring to a boil and cook 10 minutes or until reduced to 1/4 cup. Remove from heat; set aside.

Cook pasta in boiling water according to package directions, omitting fat and salt. Drain and set aside.

Melt margarine in a large nonstick skillet over medium high heat. Add onion and garlic; saute 10 minutes or until tender. Add sweet potato, peas, sliced mushroom caps, 1/4 cup reduced liquid, and salt; bring to a boil and cook 1 minute, stirring constantly. Combine vegetable mixture, cooked pasta, 2 tablespoons of the cheese, parsley, and chives in a large bowl; toss gently.

Sprinkle remaining cheese over pasta. Serve immediately. Serves 5.

[Per serving: Calories 383 (14%cff), Fat 6g (2g saturated), Protein 14 g, Carbohydrate 68 g, Fiber 5 g, Cholesterol 4 mg, Iron 5 mg, Sodium 408 mg, Calcium 143 mg]

~-Recipe from Health Magazine's 50 Super Foods, Special. (Time. inc) August