I love pasta dishes! There is nothing more versatile and easy to make. I try to eat pasta always once a week.

Pasta salad primavera

1 lb. cooked pasta (any shape that you prefer) cooked
1 cup cooked broccoli crowns
1/2 cup cooked sliced carrots
1/2 cup cooked green peas
1/2 grilled eggplant, cut into 1 inch pieces
1 cup drained marinated artichoke hearts
3 T. red wine vinegar
1/2 cup extra virgin olive oil
small pinch dried oregano
salt and pepper

Let the pasta cool a little, blend in all the veggies. In a separate bowl mix the oil, vinegar, oregano, salt and pepper.  Mix into the pasta and refrigerate for one hour to blend in flavors, will keep up to three days.

Pasta with garlic and tomatoes

1 lb. angel hair pasta cooked al dente
4 T. extra virgin olive oil
2 med. size tomatoes seeded, peeled and cut into small quarters
1 T. minced fresh garlic
2 T. chopped sun dried tomatoes
1 T. white wine
salt and pepper

In a large skillet heat the oil, add the garlic and sauté for a few seconds (do not allow to burn) add the tomatoes, sauté another minute.  Add the other ingredients, heat, add the cooked pasta, heat for a minute and serve. Sprinkle with parmesan in desired.

Pasta delight. Photo by Olga Litvin

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