3/4 pkg. garden salad pasta twirls
2 baked chicken breasts (boneless), cubed
2 c. broccoli flowerettes
1 lg. tomato, thinly sliced wedges
1 can sliced olives
3 oz. grated Parmesan cheese
3/4 bottle zesty Italian dressing
Cook pasta according to directions; drain. Cool. When chilled, toss with dressing to coat pasta. Combine remaining ingredients. Refrigerate. As a variation, any fresh vegetable may be added.
1/4 c. peanut oil
2 c. broccoli florets
1/4 c. sliced scallions
1 clove garlic, minced
1/2 tsp. dry basil
1/2 tsp. salt
1/2 lb. cooked and drained pasta (rotini, e.g.)
1/2 c. Parmesan cheese
1 c. cherry tomatoes, halves
In a large skillet heat oil over medium high heat. Add broccoli, scallions, garlic, basil, and salt. Toss and stir until broccoli is tender-crisp, about 4 minutes. Remove from heat.
Toss with pasta, Parmesan, and tomatoes. Chill well before serving.
1 lb. Penne Pasta
5 tbsp. unsalted butter
2/3 c. vodka
1/4 tsp. red pepper flakes
1 can (16 oz.) plum tomatoes, drained, seeded and pureed
1/2 tsp. salt
3/4 c. freshly grated Parmesan cheese
3/4 c. heavy cream
In large pot, cook pasta al dente. In a saucepan, melt butter over moderate heat, add vodka and hot pepper and simmer 2 minutes. Add pureed tomatoes and cream and simmer 5 minutes longer. Season with salt.
Drain cooked pasta and pour into pan with pink vodka sauce. Reduce heat to low, add cheese and mix thoroughly. Pour into heated bowl and serve at once.