• 1 box Prince Health Harvest™ Thin Spaghetti (or can also use any other brand of high fiber pasta)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp minced fresh garlic (mince 10 minutes prior to heating to maintain garlic's anti-cancer activity)
  
• 2-3 Tbsp. basalmic vinegar
  
• 3 cups fresh tomatoes, diced (include the seeds and the yellow goo that surrounds them, which are power-packed with anti-cancer molecules!)
  
• 1- 16 oz. can cannelloni beans (rinse and drain)
  
• ~16 small black olives (I like the Niçoise olives from the south of France - remember that they have the pits still in them)
  
• 1/4 cup minced mixture of fresh basil, oregano, parsley or more to taste
  
• 2 Tbsp. Asiago cheese
  
• 8 cups fresh greens (mixture of salad greens and spinach, beet greens, chard, kale or whatever is available)

Bruschetta Spaghetti Salad (cont.)

• Cook spaghetti according to directions on box, drain
• Wash fresh greens, spin or pat dry, tear or cut into bite size pieces
• Heat olive oil in large frying pan over medium heat, sauté garlic a few minutes (do not brown), add tomatoes and beans and herbs. Heat until all is warm - just a few minutes.
• Toss the spaghetti, vinegar, and tomato-herb mixture in large salad bowl.
• On 4 individual large plates first layer the greens, then the spaghetti mixture, garnish each plate with 4-5 olives and a sprinkle of the Asiago cheese.

Serves 4 generously. Serve warm with a hearty whole grain crusty bread (to wipe up all the yummy sauce) and some fresh seasonal fruit for a complete meal. Also can be made early in the day, chilled, and then served cold on a hot summer evening.