INGREDIENTS:

1 box vegetable rotini or fusili
1 can summer sweet kernel corn (drained)
1/2 cup grated mozzarella cheese
1/2 cup graded cheddar cheese
1 cup chopped broccoli
1/3 cup chopped red onion (or to taste)
1 cup ranch dressing
**creamy Caesar, creamy Italian can be substituted
optional sliced black olives

DIRECTIONS:

Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients.

Serve.

Tastes even better when prepared a day ahead.

INGREDIENTS:

4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired

DIRECTIONS:

Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.

Combine noodles, spinach and chicken in skillet and simmer over low heat.

Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.

Bon Appetit!

INGREDIENTS:

1 cup cherry tomatoes
1/4 cup (80 gms) spinach
3 rashers bacon
1 spanish onion
1/3 cup (150 gms) sundried tomatoes
2 tbsp capers
2 tbsp tomato relish
1/2 cup (100 mls) cream
1/4 cup of red wine

DIRECTIONS:

Saute the onions, bacon and sundried tomatoes until browned. Stir in tomato relish and add cherry tomatoes. Allow to simmer until cherry tomatoes begin to soften. Add red wine then after 2 minutes add cream, allow to simmer for 10 min stirring occasionally. Before adding pasta, add the spinach and capers.