Broccoli and Bow Ties

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 tablespoon unsalted butter
2 tablespoon olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and cheese, if using, and serve.
(To toast pine nuts, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)

Spinach and Cheese Cannelloni

1 jar (16 oz.) Alfredo sauce
1 package (10 oz.) frozen chopped spinach
1 teaspoon garlic salt
1 tablespoon Italian seasoning
1 cup grated mozzarella cheese
1 cup ricotta cheese
12 medium flour tortillas
1 egg
Parmesan cheese

Spread 3 tablespoons Alfredo sauce in a lightly greased 9 x 13 inch pan.

Saute spinach in a frying pan. Stir in garlic salt, Italian seasoning, mozzarella and ricotta cheeses, and egg.

Cut tortillas into 6-inch squares. Place 2 tablespoons mixture along one edge of a tortilla square. Roll up and place seam-side down in pan. Repeat for each tortilla square. Pour remaining sauce over tortillas. Bake 30 minutes at 375 degrees. Garnish with Parmesan cheese. Makes 6 servings.