4 lemon bow pasta toss Recipes

extra virgin olive oil, butter, divided 1 tbsp each, tender spring green onions, white part chopped, thinly slice green part and reserve, broccoli , crown cut into florets, crushed red pepper flakes, lemon zest, good dry white wine, fresh lemon juice, kosher salt & freshly ground black pepper, fresh thyme, frozen baby peas, peeled & deveined cooked shrimp, grated parmesan cheese, bow tie pasta, cooked and drained

diagonally sliced snow peas, julienne-cut yellow squash, olive oil, shrimp, peeled and deveined, fat-free , less-sodium chicken broth, hot cooked farfalle (about 3 cups uncooked bow tie pasta), tomatoes, halved, crumbled feta cheese, classic pesto, lemon juice, salt, black pepper

head romaine lettuce, baby spinach or 1 (16 oz) bag iceberg lettuce, purple onion, thinly sliced, black olives, pitted, pine nuts, feta cheese, crumbled, bow tie pasta, cooked and tossed in salad dressing, craisins, salmon (basa or talipia) (optional), paul newman parmesan salad dressing (or olive oil and balsamic vinegar or olive oil and lemon)