MEDITERRANEAN VEGGIE PASTA

RECIPES FOR PUTTING ON A GOOD SHOW AND MAKING A GRAND IMPRESSION FOR VERY IMPORTANT PEOPLE

Last week I was visiting some very wonderful friends, Lynn and Bill Vogt, on their beautiful island home on Molokai in Hawaii. Knowing what a wonderful cook Lynn is, I was excited about getting some of her recipes and learning from her some of the ways she prepares their meals. I was certainly not disappointed and this recipe is a great example of how she is able to put together something so simple and yet have it taste so delicious. It was so good, in fact, that we ate the whole entire thing in one sitting with no leftovers to snack on the next day. It was easy to put together and didn't take much time, either. I snapped pictures during the preparation process and wrote it down soon after so I would remember how it was done. Here is the recipe. (Lynn didn't use a written recipe so this is all from memory.)

1 8 oz package of pasta, cooked (she prefers Penne pasta, but use whatever you want)

4 or 5 stalks of broccolini

4 or 5 medium tomatoes, chopped

1/2 C. sun-dried tomatoes, bottled in olive oil

1/3 C. Kalamata olives, halved

1 C. baby spinach

5 or 6 leaves of fresh basil, chopped

1. Chop the fresh tomatoes and set aside

2. Cut the olives in half and make sure there are no pits in them. Set aside.

3. Chop the fresh basil and also set aside.

4. In a large skillet, put the sun-dried tomatoes and stalks from the broccolini and cook together until the stalks are softened.

5. Add the olives and cook over low heat until all the flavors are well-blended.

6. Add the fresh tomatoes, spinach and basil. Cook until the spinach has been absorbed.

7. Place in a large pasta bowl and sprinkle with grated Parmesan cheese. Serve immediately.

The flavors in this are so delicious and it is healthy, too. It is one of the best and easiest pasta dishes I have ever eaten. Enjoy!