• 2 tsp. olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1/4 cup chopped pecans
• 1/2 lb. macaroni
• 1/2 cup lowfat ricotta cheese
• 2 Tbs. skim milk
• 2 Tbs. lime juice
• 1/4 tsp. salt (optional), or to taste

Heat oil in a heavy nonstick skillet over medium heat. Sauté onion, garlic and pecans 3-4 minutes or until onion is softened. Remove from heat and set aside. Cook macaroni in boiling water until al dente. Combine onion mixture and remaining ingredients in a food processor or blender and process until smooth. Add additional milk if sauce seems too thick. Drain macaroni and return to saucepan. Pour pecan sauce over macaroni and toss.

Per serving: calories 505, fat 11.4g, 20% calories from fat, cholesterol 10mg, protein 17.7g, carbohydrates 82.5g, fiber 3.4g, sugar 5.9g, sodium 51mg, diet points 10.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 5.1, Lean meat: 0.6, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Fumé Blanc.