Make It Tonight!
Light and Zesty Pasta
By Kathleen Daelemans for Prevention magazine

The Menu:
Penne with Lemon, Asparagus, and Cheese
Speedy Spinach-and-Carrot Salad

The Neapolitan in me rejected the ban-white-carbs movement, and eating pasta never stopped my weight loss. To stay on my diet, I practice two principles: I cut back or eliminate the high-calorie ingredients, such as butter and cream. And I add healthy, lower-calorie ingredients such as vegetables.

One of my favorite staples? Penne with Lemon, Asparagus, and Cheese. I make it when I crave macaroni and cheese or fettuccine Alfredo. The penne isn't really like either dish, but it takes care of my desire for something creamy and rich.

Adding asparagus to the pasta and a salad to the menu not only packs in vitamins, minerals, and fiver but also bulks up the volume. I need to feel I'm getting enough food. I like to see a full plate, and if I sit down to a skimpy-looking dinner, I immediately order dessert in my head. A nice plate of pasta and a big salad feel deeply satisfying.

Penne with Lemon, Asparagus, and Cheese

Work Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4

Flavorful Secret: Tangy juice and mellow zest contribute two different lemon notes to the sauce

This recipe uses an Italian trick to improve the texture of sauces: Add a bit of the pasta cooking water. It will thin the sauce without making it too watery because it contains a little binding power from the pasta's starch.

Ingredients

2	slices thick-cut bacon or pancetta, chopped (1 1/2 oz)
3	cloves garlic, sliced
1/4	C freshly squeezed lemon juice (about 1 lemon)
2	tbsp fresh thyme or 2 tsp dried
	freshly grated zest of 1 lemon
3/4	lb penne
12	oz asparagus, cut into 1" pieces
1/2	C part-skim ricotta cheese
2	oz feta cheese, crumbled (1/3 c)

	MORE IDEAS SWAP VEGGIES. Get creative (so you'll never get bored). Try fresh broccoli florets, edamame, or fresh or frozen peas if asparagus isn't an option. ADD MEAT. For a heartier meal, add 1/2 pound of boneless chicken breat or turkey cutlets (cut in bite-size pieces). You can either omit the bacon or keep it in.

	Put bacon and garlic in small saucepan over medium-low heat and cook until garlic is golden. Remove from heat and add lemon juice, thyme, and lemon zest.
	Prepare penne per package directions. Four minutes before it's done, add asparagus. Remove 3/4 cup pasta water and add to bacon mixture. Drain pasta and asparagus and pour back into pot.
	Add bacon mixture to penne along with ricotta and feta. Mix until pasta is thoroughly coated. Serve immediately.

Nutritional Info Per Serving:
464 cal, 21 g pro, 71 g carb, 5 g fiber, 11.5 g fat, 5.5 g sat fat, 29 mg chol, 292 mg sodium

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Speedy Spinach-and-Carrot Salad

Work Time: 10 Minutes
Total Time: 10 Minutes
Servings: 4

Tasty tip: To make this sweet salad savory, omit the brown sugar and don't add the optional cranberries

I whip up this salad all the time. Just toss prewashed baby spinach with grated carrots. The dressing requires nothing more than whisking together vinegar, olive oil, and brown sugar. Anybody can do that!

Ingredients

1	tbsp red wine vinegar
2	tsp brown sugar
1/4	tsp salt
3	tbsp olive oil
1	bag (6 oz) fresh baby spinach
2	carrots, grated (1 c)
1/2	dried cranberries (optional)

	SAVE TIME! Homemade dressings are delicious—and easy. Getting salt and sugar to dissolve in oil takes a little effort, but they melt into vinegar almost instantly. So the smart way to stir up a dressing is to start with the vinegar and any ingredients that you want to dissolve, such as salt or mustard, and then add the oil.

	Whisk together vinegar, sugar, and salt in large bowl. Whisk in oil and season with more salt if needed and freshly ground black pepper to taste.
	Add spinach, carrots, and cranberries (if using), then gently toss to coat. Serve immediately.

Nutritional Info Per Serving:
133 cal, 1 g pro, 9 g carb, 3 g fiber, 10.5 g fat, 1.5 g sat fat, 0 mg chol, 233 mg sodium

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