• 11 ounces linguine or other pasta
• 1 Tbs. plus 2 tsp. olive oil
• 2/3 cup seasoned breadcrumbs
• 2 cloves garlic, crushed
• 1 cup dry white wine or vegetable stock
• 1-1/3 cups fresh parsley, chopped
• 1/4 cup plus 3 Tbs. grated Parmesan cheese

Cook pasta in boiling salted water until al dente. Drain and set aside, reserving 1/4 cup of the cooking liquid. Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick skillet over medium high heat. Add breadcrumbs and sauté 2 minutes stirring constantly until golden. Transfer breadcrumbs to a plate and set aside. Heat remaining oil in same skillet over medium heat and sauté garlic 30 seconds. Add wine and bring to a boil. Simmer 2 minutes. Add pasta, reserved cooking liquid, and remaining ingredients, except breadcrumbs, to wine mixture. Toss until mixture is heated throughout and pasta is coated. Season with salt and pepper to taste. Serve pasta sprinkled with breadcrumbs.

Per serving: calories 726, fat 10.9g, 14% calories from fat, cholesterol 7mg, protein 24.7g, carbohydrates 120.7g, fiber 4.9g, sugar 4.2g, sodium 703mg, diet points 14.9.

The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.

• 1 lb. european or garden salad
• 1 large green bell pepper, seeded and cut into thin strips
• 1 cup cherry tomatoes
• 1/2 cup fat-free creamy cucumber dressing
• 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.

Per serving: calories 127, fat 2.2g, 16% calories from fat, cholesterol 0mg, protein 3.5g, carbohydrates 23.9g, fiber 4.4g, sugar 8.4g, sodium 437mg, diet points 2.3.

• 1 Tbs. unsalted butter
• 1/4 cup scallions, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 lb. butternut squash, or other winter squash, peeled, seeded and diced
• 3/4 cup frozen baby lima beans
• 3/4 cup frozen corn
• 1/4 cup vegetable stock or water

Melt butter in a heavy nonstick skillet over medium heat. Sauté scallions and bell pepper 5 minutes or until softened. Add squash. Cover skillet. Reduce heat to low and sauté 10 minutes. Stir in remaining ingredients. Season with salt and pepper to taste and simmer 10 minutes or until liquid is absorbed.

Per serving: calories 116, fat 3.2g, 23% calories from fat, cholesterol 8mg, protein 3.9g, carbohydrates 20.4g, fiber 5.1g, sugar 3.6g, sodium 32mg, diet points 2.1.

• 2 bananas, cut into 1/2 inch slices
• 4 cups seedless grapes, cut in half
• 2 cups vanilla lowfat yogurt

Combine all ingredients in a bowl. Toss and chill until ready to serve.

Per serving: calories 299, fat 2.9g, 8% calories from fat, cholesterol 6mg, protein 8.6g, carbohydrates 65.9g, fiber 3.7g, sugar 60.0g, sodium 85mg, diet points 6.0.