Makes: 2 Servings

6oz Linguine, uncooked
4oz button mushrooms
4oz wild mushrooms (shitake, cremini or oyster)
1 tbsp butter or margarine
2 tbsps fresh parsley, chopped
1/2 cup low-fat sour cream
1/4 cup skim milk
salt and freshly ground pepper to taste

1. Prepare pasta according to package directions.
2. While pasta is cooking, wipe all the mushrooms clean with a paper towel.
3. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shitakes).
Slice mushrooms 1/4-inch thick.
4. Melt the butter or margarine over low heat in a large skillet with a tight fitting lid.
5. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely
tender and have released their liquid, about 15 minutes.
6. Check the mushrooms once or twice during cooking to make sure they are not browning.
7. Whisk the sour cream and milk in a small bowl until smooth.
8. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream
mixture.
9. Drain the pasta and transfer it to the skillet.
10. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste.
11. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms.
12. Divide pasta between 2 plates, spooning extra sauce on top. Serve immediately.

Makes: 6 Servings

1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
4 medium tomatoes, seeded and chopped
1 15oz can Italian-flavour tomato sauce
1 tsp dried basil or 2 tbsps chopped fresh basil
1/2 tsp freshly ground pepper
1 tbsp vegetable oil
2 cups fresh asparagus, cut into 1-inch pieces*
1 medium zucchini or yellow squash, halved and thinly sliced
1 medium red bell pepper, cut in 1/2 -inch pieces
freshly grated Parmesan cheese

1. Prepare pasta according to package directions; drain.
2. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring
to a boil.
3. Reduce heat, cover and simmer 20 minutes.
4. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly
thickened.
5. In a large skillet, heat oil over medium-high heat.
6. Add asparagus, zucchini and bell pepper.
7. Stir-fry until vegetables are tender.
8. Combine pasta with vegetable mixture and toss well.
9. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

Makes: 6 to 8 Servings

8oz Rotini, Twists or Spirals, uncooked
4 medium ripe tomatoes, peeled, seeded and chopped
1/2 cup green onions, sliced (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic, minced
2 tbsps chopped cilantro, or
- 2 tsps dried cilantro
2 tbsps olive oil
1 tbsp red or white wine vinegar
1 tsp salt
cayenne pepper to taste

1. Prepare pasta according to package directions; drain.
2. Combine pasta with remaining ingredients.
3. Cover and chill at least 1 hour.