• 1/2 lb. penne pasta
• 2 cups broccoli florets
• 1 Tbs. olive oil
• 1/2 lb. ricotta cheese
• 1/2 lb. shredded mozzarella cheese
• 1 cup pitted Kalamata or black olives, sliced
• 2 cups spaghetti sauce

Preheat oven to 375°F. Cook pasta in a large pan of boiling water 8-10 minutes until al dente, adding broccoli during last 2 minutes of cooking. Rinse, drain and return pasta and broccoli to pan. Stir in oil, cheeses and olives. Mix well. Pour spaghetti sauce into casserole dish. Top with pasta mixture and bake 15-20 minutes or until heated through. Turn on broiler. Broil 8-10 minutes or until golden brown.

Per serving: calories 795, fat 28.5g, 32% calories from fat, cholesterol 59mg, protein 39.3g, carbohydrates 95.5g, fiber 7.8g, sugar 7.7g, sodium 1182mg, diet points 17.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 5.1, Lean meat: 3.1, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Beaujolais, or Pinot Noir.