Lemon Cream-Sauced Pasta with Asparagus and Squash

from Better Homes and Gardens

8 ounces dried mafalda or rotini (i used wheat noodles in case you're wondering about the picture)

2 cups asparagus cut into 2 inch pieces

8 baby sunburst squash and/or pattypan squash, halved (4 ounces), or one medium zucchini or yellow summer squash cut into pieces

2 cloves garlic, minced

1 tablespoon butter or margarine (i used olive oil)

1/2 cup whipping cream

2 teaspoons finely shredded lemon peel

(i also added chicken)

1. cook pasta according to package directions. drain, keep warm.

2 meanwhile, in a large skillet cook asparagus, squash, and garlic in hot butter for 2-3 min or until vegetables are crisp-tender, stirring frequently. remove vegetables from skillet with a slotted spoon; add to pasta.

3. combine whipping cream and lemon peel in skillet; bring to boiling. boil for 2-3 min. or until reduced to 1/3 cup. to serve, pour cream mixture over pasta mixture; stir gently to coat.

makes 4 servings: 256 calories per serving

Tomato and Spinach Pasta Toss

from Kraft Foods

This was really good and easy so I had to share! To make it a little healthier I used whole wheat pasta, and instead of italian sausage I used those Jimmy Deans turkey sausage links that are pre-cooked. I just heated them up on the skillet then chopped them up in little pieces.

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.