Salmon and pasta piccata

* 4 cups heavy cream (or use half and half)
* 1/2 cup (1 stick) butter or margarine
* 1 pound salmon fillet, cooked and flaked
* 1 large cucumber, peeled, seeded and finely chopped
* 2 scallions, finely chopped
* l/2 cup chopped fresh parsley
* 1/4 cup fresh dillweed
* 2 tablespoons Dijon-style mustard
* 2 tablespoons capers
* 1 tablespoon grated lemon rind
* 1/4 teaspoon pepper
* 1 package (16 oz.) Rotelle

Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.
Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.
Meanwhile, prepare pasta as directed on package; drain.
Pour salmon sauce over pasta.

Pasta With Tomato, Basil And Ricotta

4 servings
1 1/2 cups tomatoes, chopped
1/4 cup fresh basil, chopped
1 tablespoon red onion, minced
1 clove garlic, chopped
1/2 cup part-skim ricotta cheese
1 tablespoon olive oil
salt and freshly ground black pepper
1/2 pound pasta, rotelle, Ziti Or Penne, cooked al dente

Combine the tomatoes, basil, onion, garlic. Stir in the ricotta, olive oil, salt and pepper to taste. Toss hot pasta with the sauce and serve at once.