Broccoli & Garlic Penne Pasta Prep: 20 minutes Cook: 10 minutes Makes: 4 servings (about 2 cups each) 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1/2 teaspoon dried basil leaves, crushed 1/8 teaspoon ground black pepper 2 cloves garlic, minced 3 cups broccoli florets 4 1/2 cups penne pasta, cooked and drained 1 tablespoon lemon juice 2 tablespoons grated Parmesan cheese nation ally-inspired flavors,

including fresh citrus juice, spices such as garlic and ginger, fresh herbs, and pantry staples, like soy sauce and Swanson broth and stock. The experts at Campbell’s Kitchen have been hard at work creating a variety of versatile recipes that make it deliciously simple to enjoy eating vegetables.

A refreshing change from the standard salad, Margarita Shrimp Salad features tender shrimp, which are marinated in a mixture of lime juice and garlic, and tossed with crisp bell peppers, onions and romaine lettuce. Zucchini Soup with Herbed Cream is a fresh way to savor squash. To move vegetables to the center of the plate, try Vegetable Stir-Fry which features a sauce made with ginger, garlic and soy sauce, or try Broccoli & Garlic Penne Pasta for a versatile dish that’s certain to please.

Vegetable Stir-Fry From Redbook Prep Time: 25 minutes Cook Time: 24 minutes Servings: 12 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened 2/3 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2/3 cup sour cream Topping 1 quart strawberries, hulled, thickly sliced 1/3 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups cold heavy cream 3 tablespoons confectioners’ sugar 1 tablespoon vanilla extract Visit www.CampbellsKitchen. com for more recipes, cooking solutions and tips. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.

In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mix ture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.

Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.

Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks form.

Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup. Heat broth, basil, black pepper, garlic and broccoli in 10- inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp.

Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with cheese.