Forest Pasta

You won't hear quite as many "eeewwwws" when the broccoli is called "trees" and it's oozing with cheese, which makes this pasta great for any kid (or adult) with a vegetable aversion.

8 ounces uncooked rotini pasta
1 (12-ounce) package fresh chopped broccoli florets
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
¼ cup sun-dried tomatoes, snipped with scissors
1 teaspoon bottled minced garlic
1 (1-pint) package grape tomatoes
1 (8-ounce) package mozzarella cheese, preferably fresh, drained, and roughly chopped
½ cup pitted kalamata olives, chopped
1 cup basil leaves, snipped with scissors
grated Parmesan cheese (optional)
1 cup sliced mushrooms

In a large pot of lightly salted boiling water, cook the pasta according to the package directions.
Add the broccoli to the pasta during the last 2 minutes of cooking time.
Drain and set aside.
Meanwhile, in a large serving bowl, whisk together the olive oil and vinegar.
Add the dried tomatoes, garlic, grape tomatoes, mozzarella, and olives, stirring well to mix.
Add the pasta and broccoli mixture to the bowl, stirring well to coat the pasta.
Sprinkle with the basil leaves and Parmesan cheese, if using.

You can entice your kids to this dish by using their favorite shaped pasta.
Out of fresh broccoli? Just use a 10-ounce package of frozen chopped broccoli instead.
Fresh mozzarella can be found in the international cheese section of your market. The fresh mozzarella has a very mild, fresh flavor compared to processed mozzarella cheese.
If you don't have sun-dried tomatoes packed in oil, regular dried tomatoes will work fine. Just place about ¼ cup of the dried tomatoes in a small bowl with about 2 or 3 tablespoons of boiling water. Let sit for about 10 minutes, drain any excess water, then proceed with the recipe.
Serve this dish with a side salad and crusty bread.