• 3/4 lb. ground beef
• 1 lb. pasta accents garden herb
• 3/4 cup spaghetti sauce
• 1 ounce shredded fat-free mozzarella cheese

Heat a heavy nonstick pan over medium high heat. Add ground beef and cook 4-5 minutes, stirring frequently until browned. Drain off excess fat. Add vegetables and pasta to pan. Reduce heat to low, cover pan and simmer 8-10 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in sauce and simmer 2 minutes, or until hot. Sprinkle with cheese before serving.

Per serving: calories 369, fat 19.6g, 49% calories from fat, cholesterol 68mg, protein 23.7g, carbohydrates 22.9g, fiber 5.0g, sugar 2.4g, sodium 751mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.2, Lean meat: 2.3, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.2

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The recommended wines are: Merlot, Chianti, or Beaujolais.