• 1 lb. capellini or other thin pasta
• 1 large lemon
• 1 orange
• 1 Tbs. olive oil
• 2 cloves garlic, crushed
• 4 scallions, trimmed and finely chopped
• 6 ounces thinly sliced prosciutto, cut into 1/2 inch strips
• 1/2 cup sun-dried tomatoes, drained, sliced
• 1/3 cup grated Parmesan cheese
• 1 tsp. black peppercorns, cracked
• 1 Tbs. plus 1 tsp. fresh lemon thyme, chopped

Cook cappellini in a large pan of boiling water 4-5 minutes, or until al dente. Drain. Rinse under cold water and drain thoroughly. Using a vegetable peeler, thinly peel rind from lemon and orange, avoiding white pith. Cut rind into thin strips. Add strips to a pan of boiling water. Boil 1 minute and drain. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and half the scallions 3-4 minutes stirring frequently, until scallions are softened. Stir in prosciutto and rind. Cook 3-4 minutes, stirring occasionally, until prosciutto is lightly browned. Remove from heat and cool. Combine pasta, prosciutto mixture and last 4 ingredients in a bowl. Cover and refrigerate several hours. Sprinkle with remaining scallions before serving.

Per serving: calories 963, fat 14.6g, 14% calories from fat, cholesterol 35mg, protein 39.7g, carbohydrates 166.8g, fiber 9.2g, sugar 11.9g, sodium 293mg, diet points 19.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.5, Bread: 10.1, Lean meat: 1.5, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Merlot, Beaujolais, or Fumé Blanc.