Penne and Vegetable Salad

Almost any spring vegetable can be used--for a change, try peas or diced zucchini

Yield: 4–6 servings

• 1lb (450g) penne
• 3 cups broccoli florets
• 2 cups asparagus tips
• 1 cup snow peas, trimmed
• 2 large carrots, cut into julienne
• 2 tbsp chopped basil or oregano

for the vinaigrette

• 1/3 cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
  
  
  

  Directions

  1. Cook the penne in a large pot of lightly salted boiling water, according to the package instructions, until al dente.
  2. Meanwhile, steam the broccoli and asparagus for 4 minutes. Add the snow peas and carrots and steam about 3 minutes more, until the vegetables are crisp-tender. Remove from the heat.
  3. Whisk the vinegar, mustard, and garlic in a large bowl, then gradually whisk in the oil. Drain the pasta well and add to the bowl. Toss in the vegetables and basil. Season with salt and pepper. Serve warm.
  Variation
  Creamy Pasta Primavera
  In place of the vinaigrette, add 2/3 cup créme fraîche and 1 tsp whole-grain mustard to the vegetables and pasta. Thin with a little of the pasta cooking water if necessary.

  Notes

  Good with hot crusty garlic rolls.
  
  
  

Amaretto Cake with Cinnamon Swirl

Better Homes and Gardens, All Time Favorites 2010 Cookbook
1 cup sliced almonds
1 Tbsp cinnamon
3 Tbsp almond paste
1 pkg 2 layer size white cake mix
1 4-serving size pkg white chocolate instant pudding and pie filling
1 8oz. carton light sour cream
4 eggs, lightly beaten
1/2 cup water
1/2 cup vegetable oil
1/2 cup amaretto or 1/2 cup water plus 1 tsp almond extract
1 recipe sugar glaze

1. Preheat oven to 350. Generously grease 10-inch (12 cup) fluted tube pan. In food processor combine almonds and cinnamon.  Cover and process until almonds are finely chopped.  Coat bottom and sides of pan with half of nut mixture.  Add almond paste to remaining mixture in processor. Cover and process until combined.
2. In large mixing bowl combine cake and pudding mixes, sour cream, eggs, the water, oil, and amaretto.  Beat with mixer on low speed to combine.  Beat on medium speed 2 minutes, scraping bowl as needed.  Spoon half of batter into pan.  Evenly sprinkle almond paste mixture over batter.  Spoon remaining batter over cinnamon mixture.
3. Bake about 55 minutes or until wooden pick inserted near center comes out clean .  Cool in pan 10 minutes.  Remove and invert cake on wire rack over waxed paper. Poke all over with fork tines.  Bush Sugar Glaze over cake.  Makes 12 - 16 servings.

Sugar Glaze: In small saucepan comvine 1/3 cup water, 1/4 cup sugar, and 2 taablespoons butter. Stir over medium heat until sugar is dissolved.  Recude heat; simmer, uncovered, 5 minutes.

456 cal, 23 G fat, 458 sodium, 51g  carb, 1 fiber 7 g protein