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Pasta includes a wide variety of noodles made of water and d flour. It can be made with semolina flour, eggs, spinach (green pasta), beets or tomato past (red pasta), whole wheat flour (light brown pasta), squid ink (black pasta), and other ingredients like quinoa. High-protein pastas include soy flour. Pasta is a good source of complex carbohydrates and B-vitamins, and it contains some protein.

Hand-made fresh pasta is more tender than commercial brands or those kneaded with electric machines. Fresh pasta cooks in a few minutes or seconds; it is not suitable for use in cold pasta salads. Commercial dried pasta requires a longer cooking period (usually at least seven minutes), but it should not be overcooked. Al dente pasta is completely cooked but still firm.

Store dried pasta at room temperature in airtight, moisture-proof containers in the dark for up to 18 months; egg noodles can be kept for up to six months. Freshly made pasta should be kept in the refrigerator and used within two days; it can be frozen and dropped into boiling water without thawing. Cooked pasta covered with sauce can be stored in a covered container in the refrigerator for four days.

Source: Arizona Heart Institute Foundation Cookbook, A Renaissance In Good Eating, Š1993 by the Arizona Heart Institute Foundation.

Did You Know?

There are 600 different pasta shapes and new ones are constantly being created.
Fresh pasta is not necessarily better than dried. A good brand of dried pasta may be more nutritious than a refrigerated package.
Whole-wheat pasta contains close to four times as much fiber as regular pasta.
Once cup of cooked pasta contains only 1 gram of fat and 210 calories.
Pasta is a complex carbohydrate that also supplies six of the eight essential amino acids.
Eating pasta releases serotonin, a chemical in the brain that tells you you are feeling relaxed and calm.
When choosing a sauce for pasta, visualize its shape in the palate of your mind. Thin spaghetti looks lovely coated with a simple dressing of warm olive oil and a generous handful of freshly grated Parmesan cheese. Smooth sauces are generally served with thin strands of pasta. Chunkier pastas go better with chunkier sauces containing seafood, meat, or vegetables.

Pasta Tips

Buying: As a rough guide, figure 1 pound of spaghetti to serve 6 as an appetizer or 4 as a main course. If served with a substantial sauce, you will need less.
Cooking: Cook pasta uncovered at a fast boil, using at least a quart of salted water for every 4 ounces of dry pasta. A rapid boil helps circulate the pasta for uniform results. Stir frequently, preferably with a wooden fork.
If pasta is to used as part of a dish requiring further cooking, undercook it slightly.
Drain pasta to stop further cooking. Do not rinse unless the recipe says to do so.
Follow package directions for the degree of tenderness desired. Cooking time varies from 5 to 20 minutes.

Source: The Great Food Almanac ~ A Feast of Facts From A to Z, Š1994 by Irene Chalmers.

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Ed. Note: We published this article last summer (2004) and seeing that October is National Pasta Month, we decided to republish these timeless pasta recipes (along with a few autumn additions) for your dining pleasure. Mangia!

     Almost everything goes with pasta, but nothing quite so well as the fresh vegetables and herbs of summer. Pasta provides the perfect background for the bright colors and fresh flavors of summer produce and herbs.

     A summer pasta dish is limited only by imagination.

     For a simple summer supper, cook rotini (pasta twists) and combine with steamed green beans cut in one-inch lengths plus rounds of yellow summer squash. Toss with marinated artichoke hearts in their liquid, sun-dried tomatoes sliced thin, a splash of red wine vinegar, chopped fresh oregano, diced part-skim mozzarella cheese and black pepper.

     To keep cooking to a minimum in the summer heat, try cooking fresh produce in the same water as the pasta. Add the longest cooking vegetables first. Toss drained pasta that’s been cooked with baby carrots, squash, zucchini and green beans with some cherry tomatoes and a tangy mustard vinaigrette.

     Grilled vegetables are delicious in pasta salads. Grill eggplant, zucchini, green and red pepper, red onion and plum tomatoes. Then chop the vegetables into bite-sized pieces. Combine in a bowl with olive oil, fresh chopped basil and thyme, then add a few shakes of salt and pepper. Toss with cooked fettuccine.

     Seafood pasta salads can be a light main course. Marinate sea scallops and shrimp in a lemon juice and olive oil marinade. Then purée olive oil, basil leaves, lemon juice, garlic, salt and pepper in a blender until smooth. Grill the seafood until just cooked, and toss with the basil mixture and cooked bowtie pasta.

AICR

PASTA BITES
A delicious little appetizer that's lean on fat and calories! Recipe from The All New Diabetic Cookbook, Š1989, 1998 by Lucian Maynard, Kitty E. Maynard, and Theodore G. Duncan, M.D., Rutledge Hill Press.

48 medium-sized pasta shells, uncooked
1/2 cup firmly packed fresh spinach
1/2 cup firmly packed fresh basil
2 Tbsp grated Parmesan cheese (fresh, please!)
1/4 tsp white pepper
1 garlic clove, minced
1/3 cup fat-free cream cheese
1 (2-ounce) jar diced pimiento, drained

Cook pasta according to package directions, omitting salt; let cool.

In a food processor, combine spinach, basil, Parmesan, white pepper, and garlic. Process until smooth. Set aside.

Place a small amount of cream cheese in each macaroni shell. Top with spinach mixture and diced pimiento. Makes 12 Servings.

Per (4 Pasta Bite) Serving: 141 Cal; 1 g Total Fat; 26 g Carb; 1 mg Cholesterol; 67 mg Sodium; 34 mg Potassium; 6 g Protein; 1 g Fiber. Exchanges: 2 Starch; 1 Very Lean Meat.

PICNIC PASTA SALAD
This colorful, tasty pasta salad is one that will be welcome at any summer picnic. Recipe courtesy of the AICR.

1 can (15 oz.) unsweetened pineapple chunks, packed in juice
2 Tbsp. reserved canned pineapple juice
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1/2 tsp. dried basil
2 cups fresh broccoli florets
3 cups triple color corkscrew (or penne) pasta, cooked
1 cup frozen petite peas, thawed
1 cup chopped celery
1/4 cup chopped scallions (spring onion)
1/2 cup chopped red bell pepper
1/2 cup chopped parsley, for garnish (optional)

Drain pineapple, reserving 2 tablespoons juice for dressing. In a small bowl make the dressing by whisking the reserved pineapple juice with garlic powder, oil, vinegar, lemon juice, mustard and basil. In a large bowl, toss together remaining ingredients. Drizzle in dressing and toss to combine well. Chill before serving. Garnish with parsley, if desired. Makes 12 Servings.

Per (3/4 Cup) Serving: 102 Cal; 2 g Total Fat; 20 g Carb; 82 mg Sodium; 3 g Protein; 2 g Dietary Fiber. Exchanges: 1 Starch;
1 Veg.

SHRIMP PASTA SALAD
"When I'm planning a special luncheon, this pasta salad is sure to appear on the menu. It's refreshing, stirs up quickly and looks elegant, so it's an easy way to impress your guests," says Sherri Gentry of Dallas, OR. Recipe created by Sherri for
Taste of Home's Down-Home Diabetic Cookbook,
Š1995 by Reiman Publications, L.P.

12 ounces spiral pasta, cooked and drained
1 package (10-ounces) frozen cooked shrimp, thawed
1/4 cup sliced green onions
1/4 cup grated Parmesan cheese
1/3 cup vegetable oil
1/3 cup red wine vinegar
2-1/2 tsp dill weed
3/4 tsp garlic powder
1/2 tsp pepper

In a large bowl, combine pasta, shrimp, onions and Parmesan cheese. In a small bowl, combine remaining ingredients. Pour over pasta mixture and toss. Cover and chill for 1 to 2 hours. Yield: 10 Servings.

Per (1-cup) Serving: 231 Cal; 8 g Total Fat; 27 g Carb; 45 mg Cholesterol; 39 mg Sodium; 12 g Protein. Exchanges: 2-1/2 Starch; 1 Very Lean Meat; 1/2 Veg; 2 Fat.

SEA SHELL SALAD
To add a new twist to this salad, try serving it in whole wheat pita bread halves with shredded lettuce. One pita bread half has about 61 calories and is equal to 1 Carb/Starch). Recipe from the Cooking LightŽ One-Dish Meals Cookbook,
Š2001 by Oxmoor House, Inc.

8 ounces small shell macaroni, uncooked
1 cup shredded carrot
3/4 cup diced green pepper
2/3 cup sliced celery
1/2 cup minced green onions
1 (6.125-ounce) can tuna in water, drained and flaked
1/4 cup plus 2 Tbsp plain, low-fat yogurt
1/4 cup reduced-calorie mayonnaise
1/4 tsp celery seeds
1/4 tsp salt
1/4 tsp pepper
Curly leaf lettuce leaves

Cook macaroni according to package directions, omitting salt and fat; drain. Rinse with cold water and drain well.

Combine cooked macaroni, carrot, and next 4 ingredients; toss gently. Combine yogurt, mayonnaise, celery seeds, salt, and pepper; stir well. Add to pasta mixture, tossing gently to combine. Chill thoroughly.

To serve, spoon pasta mixture onto individual lettuce-lined salad plates (or divide among pita bread halves). Makes 4 Servings.

Per Serving: 335 Cal; 6 g Total Fat (1 g Sat Fat); 49 g Carb; 20 mg Cholesterol; 428 mg Sodium; 18 g protein. Exchanges: 3 Starch; 1 Veg; 1 Fat.

ANGEL HAIR PASTA WITH GARDEN VEGETABLES
"This family favorite is especially fun to make when the garden is full of fresh vegetables," says recipe creator June Barrus, of Springville UT. Recipe from Taste of Home's Light & Tasty Annual Recipes 2002, Š2002 by Reiman Publications, LLC.

8 ounces uncooked angel hair pasta
1 cup EACH: snow peas, sliced fresh mushrooms and thinly sliced
carrots
1 cup chopped sweet yellow, red, OR green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 Tbsp olive OR canola oil
2 tsp cornstarch
1 cup chicken broth
1/4 tsp salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.

Meanwhile, in a nonstick skillet, sauté the snow peas, mushrooms, carrots, yellow pepper, basil and garlic in oil for 2 to 3 minutes. Combine cornstarch, broth and salt until smooth; stir into the vegetable mixture. Bring to a boil, Reduce heat; cook and stir for 3 to 5 minutes or until vegetables are crisp-tender.

Remove from the heat; stir in tomatoes. Divide pasta among four plates. Top with vegetable mixture; sprinkle with Parmesan cheese and serve. Makes 4 Servings.

Sodium Alert! This recipe is very high in sodium per serving and not suitable for those on low salt meal plans.

Per (2-Cup) Serving: 333 Cal; 11 g Total Fat (2 g Sat Fat); 49 g Carb; 5 mg Cholesterol; 714 mg Sodium; 14 g Protein; 5 g Fiber. Exchanges: 3 Starch; 2 Veg; 2 Lean Meat; 2 Fat.

LINGUINE WITH FRESH TOMATOES
This garlic and basil pasta recipe is a wonderful way to use your bounty of late-summer tomatoes. Ideal as a light supper when coupled with salad and breadsticks. Recipe created by Susan Jones of Downers Grove, IL, for Taste of Home's Light & Tasty Annual Recipes 2002, Š2002 by Reiman Publications, LLC.

8 ounces linguine, uncooked
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil, OR, 4 tsp dried basil
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
3 Tbsp butter or stick margarine

Cook pasta according to package directions, drain, turn into large bowl and toss with butter or margarine..

In a medium bowl, combine the tomatoes, onions, Parmesan cheese, basil, garlic, salt and pepper. Add tomato mixture to pasta and toss to coat. Makes 6 Servings.

Sodium Alert! This recipe is not suitable for those on sodium-restricted (low salt) meal plans.

Per (1-Cup) Serving: 211 Cal; 9 g Total Fat (5 g Sat Fat); 26 g Carb; 22 mg Cholesterol; 680 mg Sodium; 8 g Protein; 2 g Fiber. Exchanges: 1-1/2 Starch; 1 Veg; 2 Fat.

PASTA SHELLS WITH HERBS
Red pepper slices and a sprinkling of parsley dress up pasta shells in a simple yet eye-pleasing way. Recipe by Marilyn Pozzo, Fruitvale, B.C.,
for Taste of Home's Light & Tasty Annual Recipes 2002,
Š2002 by Reiman Publications, LLC.

12 ounces medium pasta shells, uncooked
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 Tbsp butter OR stick margarine
2 Tbsp olive OR canola oil
1/2 cup minced fresh parsley
1/2 cup 2% milk
1/3 cup chopped fresh tarragon OR basil, OR thyme OR oregano,
or 1 Tbsp dried of any of the above herbs
1 tsp salt
1/8 tsp pepper

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, sauté the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients and toss to combine. Serve immediately. Makes 6 Servings.

Per (1 Cup) Serving: 308 Cal; 10 g Total Fat (3 g Sat Fat); 46 g Carb; 12 mg Cholesterol; 448 mg Sodium; 9 g Protein; 2 g Fiber. Exchanges: 3 Starch; 2 Fat.

GRILLED CORN PASTA SALAD
This colorful dish is especially tasty when sweet corn, tomatoes and zucchini are in season. Created in Taste of Home's Test Kitchen, the garden-fresh ingredients are lightly dressed with basil vinegar and oil. Recipe from Taste of Home's Light & Tasty Annual Recipes 2002
Š2002 by Reiman Publications, LLC.

4 large ears sweet corn in husks
2 cups cooked medium tube pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1/2 cup sliced ripe olives
1/3 cup Basil Vinegar (recipe follows)
2 Tbsp olive OR canola oil
1 Tbsp chopped fresh basil OR 1 tsp dried basil
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/4 tsp garlic powder
1/4 tsp pepper

Grill corn in husks, covered, over medium heat for 10 to 15 minutes or until tender, turning often. Cool.

Cut corn off the cob; place in a large bowl. Add pasta, tomatoes, zucchini and olives. In a small bowl, combine remaining ingredients; mix well. Pour over salad and stir gently. Cover and refrigerate until serving. Makes 8 Servings.

Per (1 Cup) Serving: 164 Cal; 6 g Total Fat (1 g Sat Fat); 27 g Carb; 00 mg Cholesterol; 382 mg Sodium; 5 g Protein; 3 g Fiber. Exchanges: 1-1/2 Starch; 1 Fat.

BASIL VINEGAR
If you've never made an herb vinegar, it's easy! Here's a super simple, 3-ingredient recipe from Taste of Home's Test Kitchen. If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe. Recipe from Taste of Home's Light & Tasty Annual Recipes 2002, Š2002 by Reiman Publications, LLC.

1 cup fresh basil leaves, crushed
2 cups white wine vinegar
Basil sprigs, optional

Place crushed basil leaves in a sterilized pine jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil.

Pour into a sterilized jar or decorative bottle. Add a basil sprig, if desired. Store in a cool dark place. Yield: 2 Cups.

Per (1 Tbsp) Serving: 00 Cal; 00 g Total Fat; 00 g Carb; 00 mg Cholesterol; 1 mg Sodium; 00 g Protein; 00 g Fiber. Exchanges: FREE Food.

PASTA WITH ASPARAGUS
"I make this dish often, using asparagus grown not far from our home. It's s easy to prepare--it takes only about half an hour from start to serving," says recipe creator Barbara Calhoun, Marquette Heights, IL. Recipe from Taste of Home's Low-Fat Country Cooking,
Š1997 by Reiman Publications, L.P.

2 pounds fresh asparagus, sliced diagonally into 1-inch pieces
1 pound thin spaghetti
6 turkey bacon strips, cut into 1-inch pieces
1/2 cup sliced green onions
1/2 tsp pepper
3 Tbsp reduced-fat margarine
1/2 cup light sour cream
1/3 cup grated Parmesan cheese (fresh is best)

Cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender; drain and set aside.

Cook spaghetti according to package directions. Meanwhile, in a skillet, cook bacon until crisp; drain and remove to a paper towel. In the same skillet, sauté onions until soft. Add asparagus and pepper; heat through. Drain spaghetti; toss with asparagus mixture, bacon, margarine, sour cream and cheese. Serve immediately. Makes 8 Servings.

Per Serving: 206 Cal; 9 g Total Fat (3 g Sat Fat); 24 g Carb; 17 mg Cholesterol; 262 mg Sodium; 10 g Protein. Exchanges: 1-1/2 Starch; 1 Veg; 1 Meat; 2 Fat.

RIGATONI PRIMAVERA
The idea behind this recipe is to cook enough pasta so everyone can have a cup of pasta and 3/4 cup vegetables. Fresh vegetables steamed just until they are tender will give you the richest colors and textures, but you may use frozen vegetables for convenience. Recipe from Forbidden Foods Diabetic Cooking, by Maggie Powers,
MS, RD, CDE, and Joyce Hendley, MS,
Š2000 by the American Diabetes Association, Inc.

1 pound rigatoni pasta
1 Tbsp olive oil
1 tsp minced garlic
1/2 large onion, diced
1 cup yellow or zucchini squash, sliced 1/4-inch thick
1 cup broccoli flowerets
1/2 green bell pepper, cut in strips
1 large tomato, seeded and cut into 8 wedges
2 Tbsp minced fresh basil (about 5 leaves), diced
1/2 cup grated Parmesan cheese (fresh is best)
1/4 cup crumbled feta cheese

Cook the rigatoni according to package directions, omitting the salt. Drain and place in a serving bowl; keep warm.

Meanwhile, place the oil and garlic in a large skillet and heat until just sizzling. Add the onion and cook until softened, 2 minutes. Add the squash, broccoli, and green pepper and cook on low heat, stirring occasionally, until tender, about 5-6 minutes. Stir in the tomato and basil; cook until heated through, about 2 minutes. Remove from the heat; cover and keep warm.

Sprinkle the cooked rigatoni with half of the Parmesan cheese; top with the cooked vegetables and sprinkle with remaining Parmesan and feta cheeses. Serve immediately. Makes 8 Servings.

Per (1 cup pasta + 3/4 cup vegetables) Serving: 281 Cal; 6 g Total Fat (2 g Sat Fat); 47 g Carb; 11 mg Cholesterol; 176 mg Sodium; 12 g Protein; 3 g Dietary Fiber. Exchanges: 3 Starch; 1 Veg; 1 Fat.

SATELLITE BEACH SALAD
A delicious seafood salad with all the right summer ingredients. Recipe from The All New Diabetic Cookbook, Š1989, 1998 by Lucian Maynard, Kitty E. Maynard, and Theodore G. Duncan, M.D., Rutledge Hill Press.

1-1/2 pounds calico or bay scallops
1/2 tsp salt substitute
1 tsp paprika
1 tsp minced garlic
1/2 tsp white pepper
2 cups cooked ziti (or other pasta)
1 cup chopped yellow bell pepper
1/2 cup chopped water chestnuts
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup fat-free Caesar dressing
1/2 cup quartered artichoke hearts, drained
1/4 cup chopped red cabbage

Rinse scallops to remove any remaining shell particles. In a large bowl combine salt substitute, paprika, garlic, and pepper and mix well. Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture. Broil scallops 4 to 6 inches from heat for 6 t 8 minutes, or until they are opaque in the center. Remove from heat and cool in the refrigerator.

Combine cooked pasta, bell pepper, water chestnuts, celery, onions, and dressing and mix well. Add cooled scallops to the pasta mixture. Garnish with the artichoke hearts and red cabbage. Makes 6 Servings.

Sodium Alert! This recipe is not suitable for those on sodium-restricted (low salt) meal plans.

Per (3 oz scallops with vegetables) Serving: 201 Cal; 1 g Total Fat (1/2-g Sat Fat); 23 g Carb; 37 mg Cholesterol; 696 mg Sodium; 543 mg Potassium; 23 g Protein; 2 g Fiber. Exchanges: 2-1/2 Lean Meat; 1 Starch; 1 Veg.

ITALIAN PASTA SALAD
This is a versatile recipe that can take on different flavors in a snap. Try low-fat Ranch dressing with red bell pepper strips and snow peas, or Thousand Island dressing with cauliflower and sweet peas. Recipe created by Christy Kishel of Valencia, CA for Eat Up Slim Down™ Annual Recipes 2003,
Š2003 by Rodale Inc.

1 box (16-ounces) rainbow rotini
2 medium carrots, chopped
2 stalks broccoli, cut into florets
1 bottle (8-ounces) low-fat Italian dressing

Prepare the pasta according to package directions. Rinse and drain. Place in a serving bowl and refrigerate for 20 minutes.

Add the carrots and broccoli to the bowl and toss to combine. Add the dressing and toss to coat. Makes 8 Servings.

Per Serving: 252 Cal; 4 g Total Fat; 47 g Carb; 00 mg Cholesterol; 240 mg Sodium; 8 g Protein; 3 g Fiber. Exchanges: 3 Starch; 1 Veg; 1 Fat.

MEDITERRANEAN PASTA SALAD
The tasty pasta salad has all the right ingredients to transport you to the Greek Isles! Recipe from the Arizona Heart Institute Foundation Cookbook, A Renaissance In Good Eating, Š1993 by the Arizona Heart Institute Foundation.

4 cups cooked tri-colored rotilli pasta, drained and chilled
1/2 cup diced red bell pepper
1/2 cup thinly sliced scallions
1/2 cup finely chopped sun-dried tomatoes
1/4 cup crumbled feta cheese
1 Tbsp minced fresh garlic
1/4 cup red wine vinegar
1/4 cup lemon juice
2 Tbsp olive oil
Freshly ground black pepper

Toss cooked pasta, bell pepper, scallions, tomatoes, and feta cheese. Mix garlic, vinegar, and lemon juice. While whisking constantly, slowly drizzle in the olive oil. Pour vinaigrette over the pasta and toss well. Season with pepper to taste. Chill thoroughly before serving. Makes 4 Servings.

Per Serving: 310 Cal; 10 g Total Ft (2 g Sat Fat); 49 g Carb; 8 mg Cholesterol; 118 mg Sodium; 9 g Protein; 3 g Fiber. Exchanges: 2-1/2 Starch; 2 Veg; 2 Fat.

GARDEN PASTA PIE
Barbara Meyers of Oregon, OH says, "This is a great-tasting recipe to get fresh vegetables into your daily diet plan. My husband and I have this at least a couple of times a month and he can't wait for the next sampling." Recipe from Eat Up Slim Down™ Annual Recipes 2003,
Š2003 by Rodale Inc.

12 ounces linguine
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp lemon juice
2 tsp dried oregano, divided
1-1/2 tsp dried basil, divided
3/4 tsp salt
2 cups part-skim ricotta cheese
1/4 cup (1 ounce) grated Parmesan cheese, divided
2 large eggs, lightly beaten
2 medium tomatoes, cored and sliced
1 medium zucchini, sliced and steamed
1/2 cup (2-ounces) shredded part-skim mozzarella cheese
Fresh parsley sprigs for garnish (optional)

Preheat oven to 375°F. Coat an 8-inch springform pan with cooking spray and set aside.

Prepare the linguine pasta according to package directions. Drain and place in a serving bowl.

meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, or until the onion is softened. Place in the bowl with the linguine, along with the lemon juice, 1 teaspoon of the oregano, 1/2 tsp of the basil, and the salt.

In another bowl, combine the ricotta, 2 Tablespoons of the Parmesan, the eggs, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon basil. Add to the linguine mixture and toss to combine.

Place half of the mixture in the prepared pan and top with half the tomatoes and half the zucchini. Add the remaining linguine mixture and top with the remaining tomatoes and zucchini. Sprinkle with the mozzarella and the remaining 2 Tablespoons Parmesan. Cover with foil and place on a baking sheet.

Bake for 35 minutes. Remove the foil and bake for 5 minutes longer, or until hot and bubbly. Let stand for 10 minutes before cutting. Garnish with the parsley, if using. Makes 6 Servings.

Sodium Alert! This recipe is not suitable for those on sodium-restricted (low salt) meal plans.

Per Serving: 442 Cal; 14 g Total Fat; 54 g Carb; 105 mg Cholesterol; 540 mg Sodium; 24 g Protein; 3 g Fiber. Exchanges: 3-1/2 Starch; 1 Veg; 2-1/2 Lean Meat; 3 Fat.

TROPICAL FRUIT PASTA
Karen says, "Picture yourself on a resort island, soaking up the tropical sun while enjoying this refreshing pasta dish. It's packed full of the sunny island's best flavors. Aloha!" Recipe from Life's Simple Pleasures ~ Fine Vegetarian Cooking for Sharing And Celebration, by Karen Mangum, MS, RD, Š1996 by Harvest Press.

1/2 cup sugar
1 Tbsp flour
1 cup unsweetened pineapple juice
1 egg white, slightly beaten
2 Tbsp lemon juice
1-1/2 quarts water
8 ounces small round pasta
1 (11-ounce) can mandarin oranges
1 (20-ounce) can pineapple tidbits, drained
1/2 cup nondairy whipped topping
6 ounces pińa colada low-fat yogurt
Banana slices for garnish (optional)

In a small saucepan, combine sugar and flour. Gradually add pineapple juice and egg white. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature.

Cook pasta in boiling water according to package directions Drain and rinse; cool to room temperature.

Combine pineapple juice mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight.

Add mandarin oranges and pineapple tidbits; combine whipped topping and yogurt. Add to chilled pineapple mixture. Mix lightly but thoroughly. Chill.

When ready to serve, garnish with banana slices. Makes 12 Servings.

Per (3/4 cup) Serving: 168 Cal; 1 g Total Fat; 39 g Carb; <1 mg Cholesterol; 16 mg Sodium; 3 g Protein. Exchanges: 1-1/2 Starch;
1 Fruit.

QUICK ITALIAN SUN-DRIED TOMATO PASTA
Recipe from the recently released Italian Diabetic Meals In
30 Minutes Or Less, by Robyn Webb, Š2005 by the
American Diabetes Association, Inc.

8 ounces fusilli pasta
1 cup rehydrated, sliced sun-dried tomatoes
1 (15-ounce) can artichoke hearts, halved
1/2 cup pitted Kalamata olives
2 Tbsp minced basil (fresh)
2 Tbsp Italian parsley (fresh flat parsley)

Dressing:

2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp lemon juice
Salt & pepper to taste*

*Note: Optional or salt-to-taste is NOT included in the sodium content of the nutritional analysis

Cook the noodles according to the package directions, but omit the salt and oil. Drain.

Add the tomatoes, artichoke hearts, olives, basil and parsley to the pasta. Mix together the dressing ingredients and add to the pasta. Toss well. Serve at room temperature. Makes 4 Servings.

Per (1 Cup) Serving: 281 Cal; 3 g Total Fat (<1/2 g Sat Fat); 54 g Total Carb; 00 mg Cholesterol; 329 mg Sodium (w/o optional salt); 5 g Dietary Fiber; 11 g Protein; 7 g Sugars. Exchanges: 3 Starch; 2 Veg; 1/2 Fat.

CARAMELIZED ONIONS & FUSILLI
Onions impart an incredible sweetness when allowed to caramelize. Pairing them with wine, Parmesan cheese and fresh parsley brings a whole new taste experince.
Who says you have to give up culinary delights with a diagnosis of diabetes?? Recipe from the recently released
Italian Diabetic Meals In 30 Minutes Or Less, by Robyn Webb, Š2005 by the American Diabetes Association, Inc.

2 Tbsp olive oil
2 large onions. halved and thinly sliced
1/2 cup water
8 ounces fusilli pasta
1/2 cup dry white wine
2 Tbsp freshly grated Parmesan cheese
1 Tbsp minced, fresh parsley

Heat the oil in a large skillet over medium heat. Add the onions and sauté for 10 minutes until they start to brown. Add the water and bring to a boil. Lower the heat, cover, and simmer for 10 minutes until the water is evaporated and the onions are deep brown.

Meanwhile, cook the fusilli according to the package directions.

Add the white wine to the onions and heat on high until the wine evaporates.

Add the cooked pasta to the onions and toss well. Add in the cheese and parsley and serve. Makes 4 Servings.

Per (1 Cup) Serving: 330 Cal; 9 g Total Fat (2 g Sat Fat); 51 g Carb; 3 mg Cholesterol; 29 mg Sodium; 4 g Fiber; 9 g Protein; 9 g Sugars. Exchanges: 2-1/2 Starch; 2 Veg; 1-1/2 Fat.

SPAGHETTI PIE
This is a great way to use leftover spaghetti. Recipe from The Complete Quick & Hearty Diabetic Cookbook, Š1998 by the American Diabetes Association, Inc.

4 cups cooked spaghetti (about 1/2 pound dry)
2 egg whites
2 Tbsp skim milk
1/4 cup freshly grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
1/2 tsp rosemary

In a medium bowl, combine all ingredients and mix well.

Pour spaghetti mixture into an ovenproof nonstick round casserole dish or oven-proof skillet and spread evenly.

Bake pie, uncovered, at 350°F until golden brown, about 20 minutes. Cut into wedges and serve. Makes 4 Servings.

Per (1-Cup) Serving: 232 Cal; 3 g Total Fat (1 g SatFat);
40 g Carb; 4 mg Cholesterol; 126 mg Sodium; 11 g Protein; 2 g Dietary Fiber. Exchanges: 3 Starch; 1/2 Fat.

PASTA FAGIOLI
This hearty Italian soup freezes well, so you'll get several meals out of this recipe. Recipe from The Complete
Quick & Hearty Diabetic Cookbook,
Š1998 by the American Diabetes Association, Inc.

1 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, crushed
2 medium carrots, sliced
2 medium zucchini, sliced
2 tsp basil
2 tsp oregano
1 (32-ounce) can unsalted tomatoes with liquid
1 (32-ounce) can white cannellini or navy beans, drained and
rinsed
1 pound uncooked rigatoni or shell macaroni

Heat the oil in a large saucepanand sauté the onions and garlic for 5 minutes.

Add the carrots, zucchini, basil, oregano, tomatoes with their liquid, and the beans. Cook until the vegetables are tender, about 15 to 17 minutes.

Cook the pasta according to package directions (without adding salt). Add the pasta and mix thoroughly. Serve warm with crusty bread. Makes 12 Servings.

Per (3/4 to 1-Cup) Serving: 263 Cal; 2 g Total Fat (00 g Sat Fat); 51 g Carb; 00 mg Cholesterol; 115 mg Sodium; 11 g protein; 4 g Dietary Fiber. Exchanges: 3 Starch; 1 Veg.