PEPPER, ONION AND SAUSAGE FETTUCCINI

2 teaspoons olive oil ½ pound lean turkey sausage 1 cup sliced onion 1 cup green bell pepper 2 garlic cloves, 1 cup low-sodium pasta sauce

1/4 pound fresh or dried fettuccini

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

½ cup fresh basil leaves, torn into bite-size pieces

Place a large saucepan filled with water on to boil. Cut sausage into 1-inch slices. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey sausage, onion and green bell pepper. Saute 5 minutes, stirring to make sure all sides of the sausage are browned. Add garlic and continue to cook 2 minutes. Reduce heat to low and add the pasta sauce. Cover and simmer 5 more minutes. Add salt and pepper to taste.

Meanwhile, when water comes to a boil, cook fettuccini 3 to 4 minutes for fresh or 8 minutes for dried. Drain. Add to the skillet and toss well. Divide between two dinner plates and sprinkle them with basil and Parmesan cheese. Serves:

Per serving: 583 calories (15 percent from fat), 9.4 grams fat (2.9 grams saturated, 5.2 grams monounsaturated), 47 milligrams cholesterol, 36.4 grams protein, 78.4 grams carbohydrates, 6.1 grams fiber, 643 milligrams sodium.

ARUGULA SALAD

4 cups washed, readyto-eat arugula 2 tablespoons pine nuts 2 tablespoons reducedfat oil and vinegar dressing

Add arugula to a salad bowl and toss with pine nuts and dressing.

Yield 2 servings.

Per serving: 58 calories (62 percent from fat), 4 grams fat (0.7 grams saturated, 1.7 grams monounsaturated), 1 milligrams cholesterol, 1.8 grams protein, 3.3 grams carbohydrates, 1.2 grams fiber, 18 milligrams sodium.