Pesto

2 1/2 cups packed basil leaves, washed and dried
3 tbsp pine nuts
1 tbsp olive oil
2 garlic cloves, crushed
1/4 tsp salt
1/2 cup + 2 tbsp grated Parmesan cheese

In a food processor or blender, combine the basil, pine nuts, oil, garlic and salt with 1/2 cup water; puree. Add the cheese and puree 30 seconds.

6 servings

Per serving: 135 calories, 10 g fat (4 g sat fat), 14 mg chol, 428 mg sodium, 2 g carbs, 0 g dietary fiber, 9 g protein, 275 mg calcium

from Weight Watchers New Complete Cookbook (out of print)

Basil, Olive, and Sundried Tomato Angel Hair Pasta

4 oz sundried tomatoes
4 cloves garlic, peeled and bruised
12 black olives
4 tbsp extra virgin olive oil
8 large basil leaves, torn into pieces
3 tbsp flat leaf parsley, chopped finely
cooked angel hair pasta

If tomatoes have been stored in oil, drain and pat dry with a paper towel. Chop them roughly. Place chopped tomatoes in a large bowl with garlic and olives. Mix well. Stir in oil, basil and parsley. Let it sit for a few minutes so flavors meld. Remove and discard crushed garlic. Toss cooked, drained pasta with sauce. Serve with freshly grated Parmesan.

from Five-Minute Pasta Sauces by Michael Oliver (out of print)

Spaghetti Carbonara

8 oz uncooked spaghetti
1 cup chopped cooked ham
1/3 cup grated Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 tsp salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in colander over bowl, reserving 1/2 cup cooking liquid.

2. Heat large nonstick skillet over medium heat. Add ham, and cook 2 minutes or until thoroughly heated. Add pasta and stir well. Combine cheese and next 4 ingredients; stir with a whisk. Add reserved cooking liquid to egg mixture, stirring with whisk. Pour egg mixture over pasta; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.

4 servings

352 calories (25% from fat); 9.6 g of fat (4.6 saturated fat); 21 g protein; 45 g carbs; 1.4 g fiber; 139 mg cholesterol; 1.7 mg iron; 748 mg sodium; 179 mg calcium.

from Cooking Light: The Essential Dinner Tonight Cookbook

Pesto

2 1/2 cups packed basil leaves
3 tbsp pine nuts
1 tbsp olive oil
2 garlic cloves, crushed
1/4 tsp salt
1/2 cup + 2 tbsp grated Parmesan cheese

In a food processor or blender, combine the basil, pine nuts, oil, garlic, and salt with 1/2 cup water; puree. Add the cheese and puree 30 seconds.

6 servings

Per serving: 135 calories, 10 g total fat, 4 g saturated fat, 14 mg cholesterol, 428 mg sodium, 2 g total carbs, 0 g dietary fiber, 9 g protein, 275 mg calcium.

from Weight Watchers New Complete Cookbook (out of print)