Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

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• What restaurant staffers shouldn't do
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• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

Serves 13 (one cup each)

If broccoli upsets your stomach, you can leave it out. If you enjoy broccoli, feel free to add another cup.

12 oz. whole wheat elbow, fusilli or other pasta

2 to 3 cups small broccoli florets

1 (15-oz.) can Great Northern beans, drained and rinsed

4 scallions, white and green parts, thinly sliced

2 carrots, cut in half lengthwise and sliced

1 zucchini, cut into rounds and sliced into strips

1 red or green bell pepper, seeded and chopped

1 to 1 ½ cups regular or reduced-fat Italian salad dressing

Salt and freshly ground pepper

1. Prepare pasta according to package directions. During the final 3 minutes of cooking, add the broccoli to the pot. Drain and rinse with cold water.

2. Meanwhile, in a large bowl, combine the beans, scallions, carrots, zucchini and bell pepper. Add the drained pasta mixture and one cup of salad dressing and stir gently to incorporate. Add more dressing if needed. Season to taste with salt and pepper.

Source: "What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope" by the American Cancer Society