Penne with Asparagus, Peas and Tomatoes

This is from Food Network...fresh Asparagus is REALLY good right now. Our family loved it.

1lb penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas (I used frozen)
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Mexican Black Bean Dip

I get requests for this recipe every time I make it. Easy, tasty AND healthy!

1 15.5-oz. can black beans
1/3 cup medium-hot salsa
1/4 cup cilantro leaves, plus extra for garnish (optional)
2 tsp. fresh lemon juice
1 small garlic clove, minced

Drain and rinse the black beans. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with cilantro leaves. Makes 1 1/4 cups and serves 4 to 6. It's also good warm.

I sometimes make pita chips to go with it - just cut into 6 wedges and split (12 chips per pita), brush with olive oil, sprinkle with garlic powder, and bake at 375 for 5-7 min.

Skillet Squash with Garbanzo Beans

When the garden starts producing, I have to become creative. This is a recipe I put together last night. I don't personally like onions, but imagine that they would do well here for those who do.

1 rib celery, coarsely chopped
1 green bell pepper, coarsely chopped
2 medium zucchini, cubed
2-3 yellow squash, cubed
1 can garbanzo beans (chick peas), drained
1 large can tomatoes, undrained
1 pkg. spaghetti sauce mix
1 Tbs. chicken flavoring
Salt & pepper to taste

In large skillet, saute first 4 ingredients in olive oil until tender-crisp. Add remaining ingredients; mix well. Cover & simmer 25-30 minutes until tender. Serve over rice.

Creamy Cucumbers

Tried these last night with some of our own garden cukes: Delicious, cool & refreshing

2 medium cucumbers
1 tsp. salt
1 tsp. white vinegar
1/2 c. lite mayonnaise
1/4 c. low fat sour cream
1 Tbs. fresh dill weed (I used the freeze dried - just like fresh)
Freshly ground pepper

Peel & thinly slice cucumbers & put into a glass bowl. Sprinkle with salt & vinegar. Cover & let stand 30 minutes. Pour off excess liquid & drain in colandar 30 minutes longer to completely drain. Add remaining ingredients; mix well. Chill until serving.