Asparagus Pasta col Pesto

Ingredients:
3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus, use only the tender half or tips (asparagus can be substituted with broccoli, string beans, or zucchini)
2 tablespoons minced onion
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese

Cooking:
1. Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until the garlic and onion turns light brown. Do not over cook. Set aside and keep warm.
2. Prepare the pasta of your choice according to package directions except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil, add the asparagus or the vegetables of your choice. When the water begins to boil add the pasta and cook according to directions
3. Drain the pasta and vegetable mixture and pour the pesto sauce over the top, tossing lightly to coat. Top with parmesan cheese and serve with French bread and additional parmesan cheese.

*pic from gettyimages

Tomato Bruschetta

Ingredients:
1 loaf Italian bread, halve lengthwise then cut crosswise diagonally into 1-in slices
1 garlic clove, minced
2 tbsp olive oil
2 large tomatoes, peeled, seeded, and chopped
1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped fresh basil

Cooking:
Toast the bread under the broiler until lightly browned. Combine the garlic and olive oil and brush over one side of the bread. Spread the tomatoes over the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat the tomatoes. Sprinkle with basil and serve.