Three-in-One Primavera

Prepare pasta according to package directions. Drain well; keep warm.

Meanwhile, in a large skillet cook broccoli and sweet pepper in hot oil over medium-high heat for 5 minutes. Stir in pea pods, carrot and garlic. Cook, covered, for 1 minute more. Remove vegetables from skillet. Set aside vegetables and tomatoes. Prepare desired sauce as directed below.

Stir the chicken broth and whipping cream into the skillet. Cook and stir mixture until it just comes to a boil. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until slightly thickened. Stir in 1/2 cup cheese, ground mustard, salt and black pepper. Cook and stir 1 minute more. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and gently stir until coated. If desired, sprinkle with additional Parmesan cheese.

Stir olive oil, wine, lemon zest and lemon juice into skillet. Cook and stir until heated through. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and stir until heated through. Stir in basil, salt and pepper. Toss to combine. Serve immediately, passing grated Parmesan cheese if you like.

Prepare pasta as directed, but rinse with cold water; drain and set aside to cool. Cook vegetables as directed, but remove from heat and set aside to cool. For dressing: In a large bowl whisk together the buttermilk, mayonnaise, sour cream, white wine vinegar, lemon juice, Worcestershire sauce, cracked black pepper, and onion powder. Fold in cooked pasta and vegetables. Cover and chill for 4 to 24 hours. Stir in tomatoes, if using. If necessary, add milk, 1 tablespoon at a time, until it reaches desired consistency.