Broccoli & Garlic Penne Pasta 1 cup chicken broth 1⁄2 teaspoon dried basil leaves, crushed 1⁄8 teaspoon ground black pepper 2 cloves garlic, minced 3 cups broccoli florets 41⁄2 cups penne pasta, cooked and drained 1 tablespoon lemon juice 2 tablespoons grated Parmesan cheese
Directions: Heat broth, basil, pepper, garlic, and broccoli in a 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is crisp-tender. Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese. Makes 4 servings (about 2 cups each). Recipe from Swanson. *See more recipes in our pasta collection
	Watermelon & Tomato Salad 4 cups scooped out watermelon balls or chunks ½ cup chopped red onion 1 pint cherry tomatoes, halved 2 tablespoons fresh chopped basil 1 tablespoon olive oil 2 tablespoons balsamic vinegar Salt to taste 1⁄3 cup crumbled reduced fat feta cheese, optional
Directions: In a bowl combine watermelon, onion, tomatoes, and basil. Whisk together oil and vinegar and toss with salad. Season with salt to taste. Top  with the reduced fat feta cheese if using. Refrigerate until serving. Makes 10 (½-cup) servings. Recipe from Holly Clegg, “Queen of Quick.” *See more recipes in our vegetables & salads collection
	Ingredients: 1⁄2 cup sour cream 4 teaspoons chopped fresh basil leaves 4 teaspoons chopped fresh oregano leaves 2 tablespoons olive oil 1 large onion, finely chopped (about 1 cup) 1 clove garlic, minced 4 medium zucchini, thinly sliced (about 6 cups) 1⁄4 teaspoon ground black pepper 3 cups vegetable broth
Directions: Stir sour cream, 1 teaspoon basil, and 1 teaspoon oregano in a small bowl. Cover and refrigerate. Heat oil in a 4-quart saucepan over medium heat. Add onion and garlic and cook until tender. Add zucchini and pepper. Cook for 5 minutes or until zucchini is tender. Add broth, remaining basil, and remaining oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes. Place one-third of the zucchini mixture into blender or food processor. Cover and blend or process until smooth. Pour mixture into a large bowl. Repeat blending process twice more with remaining zucchini mixture. Return all pureed mixture to saucepan. Cook over medium heat for 5 minutes or until hot. Divide soup among 6 serving bowls and top each with about 1 tablespoon sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface. Makes 6 servings. Recipe from Swanson. *See more recipes in our soups collection
	Ingredients: 1 (8-ounce) package cream cheese, softened (regular or light) 1 (14-ounce) can sweetened condensed milk (regular low-fat) 1⁄3 cup lemon juice 1 teaspoon vanilla extract 1 (9-inch) frozen deep-dish piecrust, baked Fresh fruit (blackberries, strawberries, bananas*) Seedless red raspberry jam
Directions: Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla until blended. Spoon about 2 teaspoons into each mini shell. Refrigerate 2 hours or until firm. Make a slight indentation in the filling, using the back of a small round measuring spoon. Fill with ½ teaspoon preserves. Refrigerate until ready to serve. Makes about 60 mini tarts. Recipe from Eagle Brand Sweetened Condensed Milk. Variations: Fresh fruit: Top mini tarts with fresh fruit such as strawberries, blueberries, bananas, raspberries, cherries, kiwi, grapes, or pineapple. If desired, garnish with mint leaves. Hot Fudge: Place 2 tablespoons hot fudge topping into corner of resealable plastic bag. Cut small corner off bag. Squeeze to drizzle over top of mini tarts. Preserves: Use different flavors of preserves or orange marmalade to create a colorful assortment. If desired, garnish with mint leaves. *See more recipes in our dessert collection
	Ingredients: 1 (8-ounce) package cream cheese, softened (regular or light) 1 (14-ounce) can sweetened condensed milk (regular low-fat) 1⁄3 cup lemon juice 1 teaspoon vanilla extract 1 (9-inch) frozen deep-dish piecrust, baked Fresh fruit (blackberries, strawberries, bananas*) Seedless red raspberry jam
Directions: Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked piecrust. Refrigerate 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam until smooth. Brush berries with jam and serve. Makes 8 servings. Recipe from Eagle Brand Sweetened Condensed Milk. NOTE: If using banana slices, dip them in lemon juice before placing on pie to keep them from browning. Do not coat bananas with jam. *See more recipes in our dessert collection