INGREDIENTS:

1 lb. Orzo
1 tbsp. oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, minced
2 14.5 oz. cans of fat-free, reduced sodium chicken broth
2 cups orange juice (from carton)
1/4 cup cooking sherry
2 tsp. caribbean jerk seasoning
1-1/2 lbs. medium shrimp, shelled and deveined
1 15 oz. can black beans, drained and rinsed
1/4 cup chopped fresh cilantro

DIRECTIONS:

Cook pasta according to pasta directions. While pasta is cooking, heat oil in large deep skillet over medium heat. Add onion, red bell pepper, and garlic; sauté until tender, about 4 minutes. Stir in orzo, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to a boil, stirring frequently. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.

Stir in shrimp and black beans; simmer 2 minutes more. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed and pasta has the creamy consistency of risotto; stir in cilantro

INGREDIENTS:

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

DIRECTIONS:

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside. Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

INGREDIENTS:

1 pound elbow macaroni, wagon wheels or other medium pasta shape, uncooked
4 tablespoons margarine
4 tablespoons flour
1 teaspoons dry mustard
4 cups skim milk, room temperature
salt and freshly ground black pepper to taste
1 15 ounce container part skim ricotta cheese
8 ounces white or yellow low fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided
chopped fresh parsley for garnish

DIRECTIONS:

Prepare pasta according to package directions; drain. Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper. In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13 inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley. Serves 6 to 8.