1 1/2 cups Alfredo sauce, store-bought or your favorite recipe
1/4 cup pesto
4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut
1/2 cup broccoli florets
1/4 cup red bell pepper, roasted, 1/4-inch julienne cut
1/4 cup flat-leaf spinach
8 ounces penne pasta, cooked
1 tablespoon Parmesan cheese, shaved
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1 lb. fettuccine
1/4 C. olive oil
2 cloves garlic
1/2 tsp. oregano
1/2 tsp. basil
1 C. broccoli florets
1 C. cauliflower florets
1 C. artichoke hearts
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Vegetable Lasagna
1/2 C. butter
6 T. flour
4 C. milk
1 t. salt
Melt butter in saucepan, add flour, salt and blend. Whisk in milk and cook until thick. Set aside to cool.
1 bunch broccoli

1 lb. lean ground beef
2 cloves garlic, minced
1 can (14-oz.) beef broth
1 medium onion, thinly sliced
1 cup uncooked rotini pasta
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves