INGREDIENTS:

8 oz. elbow or twist pasta
4 c. hot tap water
1 tsp. oil
2 c. broccoli florets
2 c. sliced yellow squash
1 med. carrot, thinly sliced
1-2 cloves garlic, crushed
1/3 c. chopped onion
1 c. thinly sliced radishes
1 c. reduced-calorie Italian dressing

DIRECTIONS:

Combine pasta, water and oil in a 2 quart microproof casserole. Microwave on high power uncovered, 10-12 minutes or until pasta is tender; drain. Rinse in cold water and set aside in large bowl.

Combine broccoli, squash and carrot slices in same 2 quart casserole. Cover, microwave on high power 3 minutes or until crisp-tender; drain. Add to pasta with garlic, onion, radishes and dressing; toss well to coat. Cover; refrigerate several hours or overnight. Makes 8 servings.

INGREDIENTS:

3 tbsp. butter
3 tbsp. all purpose flour
2 c. milk
1 c. cooked broccoli
1/2 c. cooked sliced carrots
1 (12 oz.) pkg. bite size pasta cooked and drained
1/2 c. shredded mild cheddar or Monterey Jack cheese

DIRECTIONS:

Melt butter in large saucepan. Stir in flour, cook for 2 minutes. Add milk and stir. Continue cooking over low heat until sauce thickens. Add cheese and stir until cheese melts. Add pasta, broccoli and carrots. Season with salt and pepper if desired. Stir until vegetables are coated. Cook until vegetables are hot. Yields 6 to 8 servings.

INGREDIENTS:

1/2 c. olive oil
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper
2 cloves crushed garlic
2 tbsp. snipped chives, fresh
1 tbsp. snipped basil, fresh or 1 tsp. dried basil
2 tsp. snipped fresh dill or 1/2 tsp. dried dill weed
1 (8 oz.) pkg. rotelle or other pasta

VEGETABLES:

2 tbsp. olive oil
1/2 lb. broccoli, cut into 1 1/2 inch florets
1/2 red pepper, 1/4 inch strips
1/4 lb. fresh snow pea pods or 1 pkg. frozen
1/2 pt. cherry tomatoes
1/4 c. chopped parsley

DIRECTIONS:

Make dressing. In jar with tight fitting lid, combine oil, lemon juice, salt, pepper, red pepper, garlic, chives, basil, and dill. Shake until well combined.

In oil in large skillet, stir fry broccoli and red pepper 5 minutes or until vegetables are crisp. Add pea pods; cook 1 minute. Cook covered 1-2 minutes. Do not over cook. Cool completely. In salad bowl, toss pasta vegetables, cherry tomatoes, and parsley until well coated. Refrigerate several hours to chill well. Toss well before serving.