• 3/4 lb. spinach fettuccine
• 2 tsp. olive oil
• 1/2 onion, finely chopped
• 1 clove garlic, crushed
• 2 ounces mushrooms, sliced
• 1-2/3 cups tomato sauce
• 1/4 cup bottled real bacon pieces
• 1/2 tsp. basil
• 2-3/4 Tbs. grated Parmesan cheese

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion, garlic, and mushrooms 3-4 minutes, or until tender. Add tomato sauce, bacon pieces and basil. Simmer 4-5 minutes, stirring frequently until slightly thickened. Pour sauce over pasta and sprinkle with Parmesan cheese.

Per serving: calories 334, fat 6.6g, 17% calories from fat, cholesterol 7mg, protein 14.5g, carbohydrates 56.9g, fiber 4.5g, sugar 6.7g, sodium 1071mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.9, Fruit: 0.0, Bread: 3.0, Lean meat: 0.6, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chianti, Fumé Blanc, or Pinot Noir.