3/4 lb fresh asparagus spears (about 2 cups)
1 large zucchini, thinly sliced (about 2 cups)
3 cloves garlic, thinly sliced
Juice of 1 lemon
1/4 cup fresh oregano leaves, coarsely chopped
1/4 cup fresh basil leaves, coarsely chopped
1/2 of a (13–15-oz) box reduced-carbohydrate spaghetti pasta
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup canned artichoke hearts, drained
1/2 cup Deli roasted tomatoes
1/2 cup reduced-sodium vegetable broth
2 teaspoons garlic herb seasoning
1/3 cup Deli fresh mozzarella cheese pearls

Juice of 1 lime
2 cups baby spinach leaves, coarsely chopped
1 (15-oz) can black-eyed peas (drained and rinsed)
1 cup tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1/3 cup sweet pepper bruschetta topping
2 teaspoons green pepper sauce
1/4 teaspoon kosher salt
1/4 teaspoon pepper

1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly  
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust

Description

Market Basket Pasta

Publix Super Markets

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