• 11 ounces fettuccine or other pasta
• 2 tsp. unsalted butter
• 1 Tbs. plus 1 tsp. olive oil
• 1/2 lb. onions, thinly sliced
• 3 cloves garlic, crushed
• 1/2 lb. zucchini, cut into 1/2 inch cubes
• 3/4 tsp. basil, or 1/3 cup fresh, chopped
• 1/8 tsp. salt (optional), or to taste
• 11 ounces firm tofu, cut into 1 inch slices
• 2 Tbs. plus 2 tsp. grated Parmesan cheese

Cook fettuccine in boiling salted water until al dente. Drain. Return pasta to saucepan. Toss with butter and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens. Stir in basil, salt and pepper to taste. Transfer vegetables to a platter and keep warm. Add tofu slices to skillet and sauté 4-5 minutes, stirring gently, or until tofu is just cooked throughout. Combine vegetables, tofu and pasta in a serving bowl. Serve with Parmesan.

Per serving: calories 664, fat 12.0g, 16% calories from fat, cholesterol 8mg, protein 25.3g, carbohydrates 113.2g, fiber 5.3g, sugar 6.3g, sodium 102mg, diet points 13.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 7.1, Lean meat: 0.2, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.5

  view detailed nutritional information

The recommended wine is: Chenin Blanc.