this recipe from my friend Kristine, and it is so yummy! The whole family LOVED it. Here is how I made it, but you can click on the link to see the original.
2 medium potatoes, cut into 1 inch pieces
1 large bunch of broccoli
16 oz. of some type of pasta (I used fuscilli)
2 leeks (don't use the dark green parts), sliced
1-1/2 tsp salt
Pepper, to taste
1 head of lettuce
4 oz Fontina cheese
16 oz turkey bacon
Bring large pot of water to a boil. Add potatoes and cook for 10 minutes, then add the broccoli and pasta and cook for 8-10 more minutes.
Meanwhile, in a skillet, cook the leeks in some butter. Add salt and pepper. Cook about 7 minutes.
Another meanwhile, fry the bacon, and chop it up.
Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta/broccoli/potatoes over the lettuce to wilt it. Return to the pot.
Add the leeks and stir in the reserved water. Stir in the cheese and bacon and season with salt and pepper.
Vernon made this meal, and he said: "The key is to salt and pepper it to taste." (In other words, don't skimp on the seasonings. It's good with a lot of pepper.)