12 oz. spinach fettucini
2 c. broccoli flowerets
2-3 fresh tomatoes
6 oz. sharp provolone cheese

DRESSING:

5 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 med. clove garlic, minced or pressed
1/2 tsp. dry mustard
Dash salt
Freshly ground pepper

Cook fettucini according to package directions; drain.

While fettucini is cooking, cut broccoli flowerets (bite size) from stalks. Steam 5 minutes until just tender. Cut tomatoes into wedges.

Cube cheese or cut into strips.

For dressing, combine oil, vinegar, lemon juice, garlic, mustard, salt and pepper.

Toss fettucini with the dressing. Place in large bowl. Add broccoli and tomatoes, top with cheese.

Serve at room temperature, tossing at the table.