Meals Matter

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Contributed By: ebuscaglia
foodandhealth.com/recipes.php

Enjoy this warm salad for lunch or dinner. It features fresh vegetables in season in celebration of June as Fruit & Vegetable Month.

Ingredients

8 ounces Penne pasta, dry

1 tsp Olive oil or canola oil

1 tsp Minced garlic

1/2 Onion, chopped

1 cup Sliced mushrooms

2 Ripe tomatoes, cored & diced

1 cup Broccoli florets

1/2 cup Vegetable or chicken broth, low sodium

3 cups Raw spinach, ready-to-serve (pick stems, wash leaves and pat dry)

4 tbsp Flavored vinegar

Black pepper to taste

1 tbsp Chopped fresh basil

4 tbsp Grated Parmesan cheese

Preparation

Cook the pasta according to package directions. Drain in colander.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil and saute the garlic and onion until golden, about 3 minutes. Add the mushrooms and saute 2 minutes. Add the broccoli and broth and bring to a boil. Cook briefly then add the rest of the ingredients, including the pasta. Serve immediately or chill for later use. This salad looks nice if garnished with sliced fresh tomatoes and fresh cracked black pepper.

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