Sicilian Style Pasta Salad

Ingredients

1 pkg. (16 oz.) rotini pasta

2 cans (14 oz. each) diced tomatoes with Italian herbs, undrained*

1 cup yellow bell pepper, sliced

1 cup zucchini, sliced

8 ounces cooked bay shrimp

1 can (2 oz.) pitted ripe olives, drained and sliced

2 tablespoons balsamic vinegar**

Directions:

Cook pasta according to package directions; drain. In large serving bowl, combine pasta, tomatoes, bell pepper, zucchini, shrimp, olives and vinegar. Toss well. Chill to blend flavors before serving.

*If you cannot find the tomatoes with Italian herbs, you can get the plain ones and add Italian seasoning to it.

**Always invest in a good balsamic vinegar. The difference in taste can be huge.

Two Meals in One - Vegetable Frittata

Prep Time: 30 Minutes

Ingredients:

4 eggs

Reserved 2 cups vegetables from Creamy Garden Vegetable

1 teaspoon dried basil leaves

1/2 teaspoon garlic salt

1/8 teaspoon pepper

2 oz. shredded mozzarella cheese

Step-by-step

1. In medium bowl, beat eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

4 servings

Menu Suggestions:

Serve with salsa or with toasted wheat bread

Two Meals in One - Creamy Garden Vegetables with Pasta

Prep Time: 35 Minutes

Ingredients:

12 oz. uncooked spaghetti

2 teaspoon oil

2 medium zucchini, cut in half lengthwise, thinly sliced

1 medium yellow bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 small onion, cut into thin wedges

3 cups small fresh broccoli florets

1/4 cup water

1 (10 oz) four-cheese pasta sauce

Step-by-step

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
3. Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
4. Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.

4 servings

Menu Suggestions:

A nice crusty bread with garlic butter

Reserved vegetable mixture to be used in Vegetable Frittata