INGREDIENTS:

4 c. chicken broth
4 c. water
1 c. lentils, rinsed
1 (28 oz.) can whole tomatoes, chopped with juice
1 (6 oz.) can tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
1 (9 oz.) pkg. frozen Italian green beans
1 lg. onion, diced
3 cloves garlic, minced
1 c. dry (uncooked) tubettini pasta
1 bay leaf
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot, combine broth, water, lentils, tomatoes, paste, brown sugar and garlic. Bring to boil, lower heat, cover pot and simmer 45 minutes. Add about 2 more cups of water, pasta, spices and vinegar. Cover. Simmer for 30 minutes. Remove bay leaf before serving.

INGREDIENTS:

3/4 c. lowfat sour cream
3/4 c. lowfat cottage cheese
Zest of 2 lemons
Juice of 1 1/2 lemons
Pepper
1/2 lb. pasta, cooked
1/4 c. grated Parmesan
1/2 tsp. thyme

DIRECTIONS:

Whirl cottage cheese in blender or food processor just until smooth. Add in sour cream and half of the zest. Process until smooth. With machine running, add in juice and pepper. Transfer to a small non-stick pan. Warm gently over low heat about 2 minutes. Add cooked sauce to drained pasta; toss. Add Parmesan, zest and thyme. Serves 4.

INGREDIENTS:

1 pkg. fresh angel hair pasta (Contadina has a good fresh pasta)
3 tbsp. butter
Juice of 1 lg. lemon (about 1/4 c.)
1/3 c. fresh grated Parmesan cheese (not canned)
1/2 - 1 c. whipping cream
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 tbsp. parsley

DIRECTIONS:

Cook pasta according to package directions; drain and return to pan. Over very low heat, toss pasta with butter until melted and pasta is coated. Add cream, Parmesan cheese, lemon juice, salt, pepper, and parsley. Toss over low heat until cheese is melted. Yield: 4 servings.