Stop by the store on your way home, pick up two roasted chickens, two lemons, the ingredients for Quick Pasta with Vegetables, some garlic bread sticks, a frozen cheesecake and frozen strawberries in syrup.

Quick cooking: Quick Pasta with Vegetables

Web posted August 19, 1998

By Karin Calloway
Columnist

Today's supermarkets really come through when you're in a dinner crunch. For example, say you find out you've got company coming for dinner at 6 p.m. and you get off of work about 4:30.

Here's a menu that comes to your rescue. It utilizes convenience foods without skimping on quality and taste.Almost all grocery stores now carry in-store roasted chicken. Even though it's not difficult to roast a chicken, these come in really handy when there isn't much time to cook. They are tender, well seasoned and homey tasting.

One chicken serves about four without leftovers.

Also available are prepared fresh vegetables. Some supermarkets carry loose baby spinach and carrots, as well as broccoli and cauliflower florets. If your store doesn't carry these vegetables loose in bins, look for them in plastic packages next to the bagged salad greens. These are convenience foods, but fresh nonetheless.

So here's the game plan. Stop by the store on your way home, pick up two roasted chickens, two lemons, the ingredients for Quick Pasta with Vegetables, some garlic bread sticks, a frozen cheesecake and frozen strawberries in syrup. Now you're on your way to a great dinner in less than 20 minutes.

Karin CallowaySPECIAL

At home, put a large pot of water on to boil. Slice the lemons thinly, and place them around a platter for the chicken. Garnish with some parsley. Let the cheesecake sit out at room temperature to thaw, and thaw the frozen strawberries in the sink in some warm water. The chicken should still be warm, but you can heat the bread sticks if you like. Wrap them in foil and heat at 350 degrees for about 10 minutes.Make the pasta recipe, and place it on a platter. For dessert, slice the cheesecake and top each slice with some of the thawed strawberries and their sauce. These strawberries make a great pound cake topping, too. For a smoother consistency, puree them in the blender or food processor.

Now, while cleaning up, take the remaining chicken off the bone and measure out two-and-a-half cups. Place the chicken in a freezer bag, and use it next week, when I'll give you a recipe for a tasty Chicken Tortilla Pie.

Quick Pasta with Vegetables

2 cups (packed) fresh baby spinach

1 cup broccoli florets, cut into 1/2-inch pieces

1 cup cauliflower florets, cut into 1/2-inch pieces

1 cup baby carrots

9 ounces fresh (not dried) linguine

2 medium tomatoes, diced

1/4 cup red wine vinegar

1/3 cup vegetable or olive oil

1/2 teaspoon oregano

1 teaspoon seasoned salt

1 tablespoon sliced green onion

1 tablespoon chopped fresh parsley

1/2 cup grated Parmesan cheese

Fill a large pot with water and bring to a boil. Place the spinach in a large colander in the sink.Combine the tomatoes, vinegar, oil, oregano, seasoned salt, green onion and parsley in a bowl. Set aside.

When the water comes to a boil, add broccoli, cauliflower, carrots and boil for 1 minute. Add the pasta and boil until done, about 2 minutes. Drain in colander over spinach and return to the pot. Toss well with the tomato vinaigrette and Parmesan cheese. Serve immediately.

Makes 6 side-dish servings

Note: This pasta makes a great meatless entree, and the leftovers make a wonderful cold pasta salad. The vinaigrette is similar to the Green Jacket restaurant's recipe, and can be used in other dishes.

Also on the menu: Store-roasted chicken, garlic bread sticks

For dessert: Cheesecake topped with strawberries in syrup (both from the frozen food aisle)