The Penne is Mightier Than the Sword

(Originally posted on Friday, September 3, 2010)

I think if I could, I would eat pasta almost every night...minimum at least once a week. My favorite is probably spaghetti, but I love all kinds of pasta...including, of course, penne.

Oh, and I must apologize that we have done such a lousy job of posting on this blog lately. My sister and I are both pregnant (just out of the first trimester now) and food DID NOT sound good to either of us during that time. As for my mom (who also posts on this blog), she has no excuse!

The first recipe (pictured above) is a pasta favorite that my mom found. It is my youngest sister's absolute favorite pasta. It is also a quick and easy weeknight recipe. Plus, each serving is only 7 Weight Watcher's Points.

The second recipe is one of my pasta favorites that I found last year. It is a Martha Stewart Everyday Food recipe.

I just think pasta hits the spot. Pair these recipes with a nice side salad and some crusty garlic bread or breadsticks and you're set!

Penne with Sausage and Roasted Pepper Sauce

Ingredients:

2 cups uncooked penne or other tubed-shaped pasta
6 ounces 50% less fat pork sausage (such as Jimmy Dean)
1 1/4 cups bottled spaghetti sauce (such as Classico with mushrooms and ripe olives...see note below)
1/2 cup diced bottled roasted red bell peppers
3/4 teaspoon sugar
1/8 teaspoon salt

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain well.

While pasta cooks, cook sausage in a large nonstick skillet over medium heat 6-8 minutes or until brown; stir to crumble. Drain sausage.

Add spaghetti sauce and bell peppers to pan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until slightly thick. Remove from heat; stir in sugar and salt. Cover and let stand 3 minutes. Serve over pasta. Yield: 4 servings (serving size: 1 cup pasta and 1/2 cup sauce)

Nutrition information: 329 calories, 45.5 g carbohydrates, 9.5 g fat, 3.1 g fiber, 15 g protein, 30 mg cholesterol, 694 mg sodium, 62 mg calcium, 3.1 mg iron.

Notes: I believe that my mom usually uses Prego pasta sauce (just the basic sauce with no vegetables added in). The sweetness of the Prego sauce pairs nicely with the sausage and peppers. Also, as with many pasta dishes, this one is freezer friendly. Freeze the pasta sauce separately (don't forget to label the contents and date them!). When you are ready to use it, simply defrost it overnight in the fridge and reheat in the microwave or over the stove top. New note: My mom identified the Prego pasta sauce in her comments. She uses Prego's Three Cheese pasta sauce. Also, if you keep some frozen sausage around in your freezer, this makes a great pantry recipe. You can have everything on hand and ready to go if you need a dinner idea to throw together quickly!


Tomato and Olive Penne

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

If you pit your own olives, the easiest way is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

Ingredients:

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions:

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Notes: I add more olives than the recipe calls for (really, is 1/4 cup enough? Not for me!). In addition to that, I ALWAYS buy pitted olives. They cost a little more, but to me, the extra cost is worth it because it saves me a lot of time. Also, I add salt and pepper to taste. I end up adding a little more than the recipe calls for. But this is a tasty and super easy meal. Yum!

Amo il cibo Italiano molto!

(Originally posted on Monday, June 14, 2010)

I took Italian waaaaay back when I was in college for one semester and I don't remember very much. Anyway, if the Italian online translator I found was correct, my title says "I like to eat Italian food very much!" And I do! (And if the translator was incorrect, a thousand apologies!)

My in-laws aren't super keen on eating pasta too often (they are kind of anti-carbs). However, they were out of town for the past three weeks and I went crazy making pasta this and pasta that. Some of the recipes I tried turned out to be a little disappointing (to my surprise). But I did make some fantastic pasta discoveries along the way.

The first is a Cooking Light recipe that is very simple. It uses roasted cherry tomatoes and it is easy, light, and summery. The second is an Everyday Food baked ravioli recipe that is fantastic comfort food. The final recipe is an Everyday Food lasagna recipe that is to die for.

I hope you like them too!

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Makes 6 servings (serving size: about 1 1/3 cups)

Ingredients:

4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese or crumbled feta cheese

Directions:

Preheat oven to 450°.

Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Nutrition Information: 328 calories, 10.8 g fat, 11 g protein, 46.6 g carbohydrate, 3.2 g fiber, 7 mg cholesterol, 2.7 mg iron, 376 mg sodium, 48 mg calcium.

Source: Cooking Light June 2010 issue

Notes: I used feta to cut down on expense. I also used grape tomatoes since my store didn't have cherry tomatoes. Even with these changes, it was fantastic.




Baked Ravioli

Prep: 25 minutes
Bake: 50 minutes
Serves 4-6

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner. Try this recipe with 1 pound of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Source: Martha Stewart website and Everyday Food: Great Food Fast cookbook

Notes: This is a very freezer friendly dish. Prior to cooking, simply freeze entire casserole in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost casserole in the fridge overnight or put frozen casserole in pre-heated oven and bake covered for 25 minutes, if defrosted (1 hour, if frozen). Remove foil and bake for an additional 20-25 minutes or until the casserole is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.


Tomato-Sausage Lasagna

Serves 8

Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them.

Ingredients:

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Directions:

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Note: The lasagna can be assembled up to one day in advance. Cover with foil, and refrigerate. You may have to increase initial baking time by 5 to 10 minutes.

Source: Martha Stewart website. I first saw this recipe on the Everyday Food PBS show that airs every Saturday.

Notes: I made this during the day while my son was napping and popped it in the oven about an hour and a half before dinner time. It was the first time I ever made lasagna and it was fantastic. Simple and delicious! Also, I made this before I started taking pictures of the finished products, so I'll have to make this again and take a picture next time!

Also, this is a very freezer friendly dish. Prior to cooking, simply freeze entire lasagna in an aluminum or freezer friendly casserole dish and cover with foil. Label and date. When you are ready to eat, defrost in fridge overnight or put frozen lasagna in pre-heated oven and bake covered for 1 hour, if defrosted (2 hours, covered, if still frozen). Remove foil and bake for an additional 30-60 minutes or until the lasagna is hot and bubbly and the cheese is nicely browned. Adjust the cooking times accordingly depending on whether you cook it from frozen or defrosted.

Buona Notte

(Originally posted on Thursday, April 29, 2010)

It's always a good night for Italian food, isn't it?

The first recipe is a very classy dish with the classic tastes of Italy (tomatoes, oregano, and Italian sausage). Make sure to use fresh mozzarella. It's rich and creamy. Polenta is an italian corn meal. My husband hates polenta and corn meal and he loves this dish. There won't be leftovers!

The second recipe is comfort, not classy. It's basic, tummy-pleasing Italian!



Baked Polenta with Sausage and Tomato-Pepper Sauce

5 1/2 Tablespoons olive oil
1 can (28 oz.) crushed tomatoes
1 Tablespoon chopped fresh oregano
1 medium yellow onion, halved lengthwise, then cut into thin wedges
1 medium yellow, red, or orange bell pepper, cut lengthwise into thin slices
2 cloves garlic, minced
1/2 t. each salt, freshly ground black pepper, and red chile flakes
1 pound bulk Italian sausage, sweet or spicy (or 1 lb. Italian sausage links removed from their casings)
2 tubes (16 oz. each) prepared polenta, sliced into 1/2" thick rounds (in the Italian portion of the supermarket)
8 oz. fresh mozzarella, drained and sliced into 1/4" thick rounds

1. Preheat broiler to high. Heat 3 tbsp. oil in a 2 - 3 qt. saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered for 15 minutes.

2. Meanwhile, in a large frying pan, heat 1 tbsp. oil over medium heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine. Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring and breaking it into small pieces with a wooden spoon as it firms up, about 5 minutes. Cover pan and cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add tomato sauce and simmer 10 minutes.

3. While sauce is cooking, pour remaining 1 1/2 tbsp oil into 1 9x13 baking pan and tilt to coat bottom. Add polenta slices to pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows. Broil polenta about 4" from heating element until golden brown and crispy, 10 to 15 minutes.

4. Pour sauce over broiled polenta, thena rrange mozarella slices over the top. Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.

Yeild: 6 servings

510 Calories, Fat 30 g., Cholesterol 82 mg., Carbohydrate 33g; Sodium 1505 mg; Protein 23g; Fiber 4.8g

From Sunset Magazine website


One-Pot Pasta

1 lb. lean ground beef
1 small onion, diced
1 (8 oz.) pkg. sliced fresh mushroom
1 tsp. vegetable oil
2 garlic cloves, minced
2 (26 oz.) jars tomato-basil pasta sauce
1 c. water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20 oz.) pkg refrigerated four-cheese ravioli
1 c. (4 oz.) shredded mozzarella cheese

Cook ground beef in a Dutch oven or over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch over clean.

Saute onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and saute 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

From Southern Living website

For testing purposes only, Sunset magazine used Classico Tomato & Basil pasta sauce and Buitoni Family Size Four Cheese Ravioli.

Notes: This dish is very freezer friendly. Simply freeze in a freezer friendly container (don't forget to label and date it!). When you are ready to use it, defrost it in the fridge overnight. You can either reheat it in the microwave or over the stove top.

Salmon--You're Going To Rush Upstream For These Recipes!

(Originally posted on Friday, April 23, 2010)

"As the evening sky faded from a salmon color to a sort of flint gray, I thought back to the salmon I caught that morning, and how gray he was, and how I named him Flint."

--Jack Handy

Ahh, don't you miss Jack Handy quotes on Saturday Night Live?

You probably won't want to name your salmon, because then you won't want to eat it--and these recipes are scrumptious!

I was hesitant to post because my sister's picture of her shrimp dish was so beautiful! She does a lovely job of photographing her food. I, on the other hand, don't photograph food very well (plus, I always forget to do it...maybe if I got more practice, my pictures would be better!). So, instead, I stole the picture that she took when she made this salmon recipe after she got it from me!

I tried out the first recipe just this week. It was so easy and so yummy. The second recipe is an old favorite of mine. It is a little more time consuming, but well worth the effort. The final recipe is a pasta recipe that my mom and I found that closely resembles a dish that was served at a favorite French recipe that is no longer open.

I hope you like them!



Sweet Orange Salmon

Ingredients:

2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6 ounce) salmon fillets
Cooking spray
Orange wedges, optional

Directions:

Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of fish. Place fish on a broiler pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Serve with orange wedges, if desired.

Yield: 4 servings (serving size: 1 fillet)

Nutrition Information: 303 calories, 13.3 g fat, 36.2 g protein, 7.5 g carbohydrates, 0.5 g fiber, 87 mg cholesterol, 1 mg iron, 235 mg sodium, 33 mg calcium.

Notes: I highly suggest serving the orange wedges along with this meal. It is so refreshing and so complimentary to the flavors of this salmon. I doubled mine (I got one of those massive full fillets of salmon and let everyone cut their own portions when they served up their plates).

Source: Cooking Light Weeknight cookbook, published 2007.

Potato-Wrapped Salmon

Ingredients:

2 large baking potatoes, peeled, and thinly sliced lengthwise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 (1 pound) salmon fillet, cut into 4 pieces
4 teaspoons Dijon mustard
2 teaspoons unsalted butter, melted
Butter flavored nonstick cooking spray

Directions:

Place the potatoes in a colander; toss with the lemon juice and salt. Let stand until the potatoes are soft and pliable, about 10 minutes. Pat the potatoes dry with a paper towel.

Spray a large baking sheet with nonstick cooking spray. Tear off four 12" squares of wax paper and spray with butter-flavored non-stick cooking spray. Shingle all but four of the potato slices horizontally to form a 5x9" rectangle on each square; spray the potatoes with the butter-flavored spray. Place the salmon lengthwise over the potatoes; spread the salmon with the mustard. Lift the right side of the wax paper and fold it over the salmon, covering it with the potatoes; lightly press the paper to help the potatoes adhere to the fish and peel back the wax paper. Repeat with the left side of the wax paper. Lay the remaining potato slices over the seam where the shingled potatoes meet; brush with the butter. With a spatula, carefully transfer to the baking sheet; turning the bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so the potatoes set, about 30 minutes.

Preheat the broiler; spray the potatoes with the butter-flavored spray. Broil 6" from the heat until the potatoes are golden and crisp, about 5 minutes per side.

Notes: This sounds way more complicated than it actually is. In reality, it's really fun to shingle and layer those potato slices together so that you can create a wrapping for the salmon made out of potatoes. Plus, it's so yummy!

Source: My mom and I made this recipe for the first time about 15 years ago. I have no idea where she got it from. I'll have to ask!

Fettuccine with Smoked Salmon

Ingredients:

3 1/2 oz smoked salmon
1/4 cup sun-dried tomatoes
1 tablespoon olive oil
1 clove garlic, crushed
1 cup cream
1/4 cup snipped fresh chives, plus extra for garnish
1/4 teaspoon mustard powder
2 teaspoons lemon juice
12 oz fettuccine2 tablespoons freshly grated Parmesan, for serving

Directions:
Cut the smoked salmon into bite-sized pieces and the sun-dried tomatoes into small pieces.

Heat the olive oil in a frying pan, add the garlic and stir over low heat for 30 seconds. Add the cream, chives, mustard powder, and salt and pepper, to taste. Bring to a boil, reduce the heat and simmer, stirring, until the sauce begins to thicken.

Add the salmon and lemon juice to the pan and stir to combine. Heat gently.

While the sauce is cooking, cook the fettuccine in a large pan of rapidly boiling salted water until al dente. Drain well and return to the pan. Toss the sauce through the hot pasta. Serve immediately topped with the sun-dried tomato, Parmesan, and chives.

Makes 4 servings.

Nutrition information:

640 calories, 90 mg cholesterol, 5 g dietary fiber, 70 g carbohydrate, 30 g fat, 20 g protein.

Notes: Sorry, this is by no stretch of the imagination a low calorie meal!

Source: The Essential Pasta Cookbook, published 1998.

Bring on the carbs! Carbs fill you up and keep you full!

(Originally posted on Thursday, March 18, 2010)

First of all, let me say that I have never agreed with the anti-carb dieting craze. I could NEVER give up my pasta, bread, grains, and potatoes! The whole point of eating is that if you go overboard on ANYTHING, it is bad for you. We need to live by the old adage "moderation in all things."

As for eating pasta in moderation, to me, that is eating at its finest!

These are two of the easiest pasta recipes I have come across. They are also very inexpensive (the first recipe is especially cost-efficient if you grow your own grape tomatoes during the summer). They both feature bacon--which is fun because you don't usually associate bacon as being paired with pasta. But trust me, it works and it is delicious!

Bacon-Tomato Linguine

Ingredients:

8 oz. uncooked linguine
2 tsps. olive oil
1/2 cup chopped onion
1 (2.5 oz) pkg. cooked bacon pieces (such as Hormel)
1 1/3 cup grape tomatoes, halved
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/4 cup (1 oz) pre-shredded fresh Parmesan cheese

Instructions:

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.

Heat oil in a large nonstick skillet over medium high heat. Add onion; saute 2 minutes. Add bacon; saute 2 minutes. Add tomato, garlic and oregano; saute 30 seconds. Remove from heat.

Add pasta, reserved pasta water, salt and pepper. Stir well and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.

4 servings (1 1/4 cup). 7 Weight Watchers points per serving.

My notes: I usually use a whole pound of pasta as opposed to only 8 oz. It just makes more and I make sure to follow the 1 1/4 cup serving size).

Source: Cooking Light, from the Superfast cookbook.


Spaghetti Carbonara

Serves 4 Prep time: 30 minutes Total time: 30 minutes

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients:

1 pound spaghetti
8 ounces bacon (8 slices), cut 1 inch thick crosswise
Coarse salt and freshly ground pepper
3 large eggs
¾ cup grated Parmesan cheese, plus more for serving
½ cup half-and-half

Directions:

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

My Notes: I usually lighten this pasta up a little bit. I often use egg substitute, and fat free half and half or milk (2%, 1%, and Skim all work just fine!). Also, I think that the serving size listed here is massive. Unless you are ONLY having pasta for dinner, you should rarely eat a 1/4 pound of it! (Though it would totally be easy to eat that much at one sitting because it's so yummy) If you follow the serving size for the Bacon-Tomato Linguine above (1 1/4 cups of pasta per serving) and also serve a side salad (and perhaps some bread), you'll find that this dinner will fill you up nicely.

Source: Martha Stewart, Everyday Food (I first saw this recipe on the PBS Everyday Food cooking show).

Garlic Bread Wedges

Ingredients:

Pita Bread or Flat Bread
Chef Tom's Garlic Spread or your own mixture of butter, garlic salt/powder, and Italian seasoning
Mozzarella Cheese

Directions:

The garlic bread wedges pictured here are simply pita bread spread with a butter/garlic mixture and sprinkled with mozzarella cheese. Toast in a 400 degree oven for about 7-10 minutes and voila! Yummy garlic bread for a side dish!