Mediterranean Pork Penne

If this dish isn't simple enough for your children, see the tip below for serving “two ways”

2 C dry whole-wheat penne pasta (8 oz)
1 Tbsp olive oil
1 tsp garlic, minced (about ½ clove)
8 oz white button mushrooms, rinsed and cut into quarters
½ bag (8 oz bag) sundried tomato halves, cut into thin strips
½ jar (8 oz jar) artichoke hearts in water, drained, cut into quarters
2 C low-sodium beef broth
2 Tbsp cornstarch
12 oz stir-fry pork strips, sliced into
12 strips (or, slice 3 4-oz boneless pork chops into thin strips)
¼ C fat-free evaporated milk
2 Tbsp fresh parsley, rinsed, dried, and chopped (or 2 tsp dried)

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup

• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL Spoonful
• 1 dash pepper