INGREDIENTS:

1 onion, sliced
1/2 lb. fettucini
1 large bunch fresh asparagus
5 garlic cloves, sliced
1 tbsp. olive oil
1 egg, beaten
3 tbsp. freshly grated Parmesan or Romano cheese (at least)
1/2 c. whipping cream or half and half or Mock cream
Black pepper, freshly ground
Salt
Fresh herbs
Optional: You can add shrimp (cleaned, uncooked add when you add asparagus)

DIRECTIONS:

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the onion. Saute until tender, add the garlic. Toss for a few seconds and then add the cut up asparagus and herbs. Toss until the asparagus is bright green in color and barely tender, about two minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Do not overcook the asparagus (or shrimp) ! Serves 4.

(Mock Cream - in blender, blend 1 cup cottage cheese (low fat) and slowly add skim milk until desired consistency).

(I have also beaten the egg, added a rounded teaspoon of low fat sour cream, and some skim milk, blend well, instead of the mock cream).

INGREDIENTS:

1 lb. fresh spinach
1/2 c. pine nuts
2-3 tbsp. olive oil
2-3 tbsp. shallots, chopped
Pinch of dried dill
Dash of red pepper flakes
Grated Romano cheese
2-3 servings cooked thin spaghetti or sm. linguine
Optionals: Shrimp - peeled and deveined, scallops

DIRECTIONS:

Wash and destem spinach. Set aside to drain. If you use frozen spinach, use 2 boxes, thaw, squeeze dry and save the water.

Toast pine nuts in a dry frying pan, shake often to a golden brown. Stop before they spot burn. Set aside.

Heat oil in skillet over medium-hot fire. When hot add shallots, saute for a couple of minutes. Add spinach, keep tossing until spinach collapses. Add dill, stir. Add pepper flakes. Reduce heat. Add a little water or white wine. Add pasta, toss. Add cheese, toss. Add pine nuts.

(To make main dish, add seafood and you will also need more liquid.) Serve as a side or as a light meal.

INGREDIENTS:

2 tbsp. butter
1 lb. sea legs or shrimp or combination
1 can pieces and stems mushrooms, drained
1 sm. chopped onion
1 can artichokes, drained (opt.)

DIRECTIONS:

Cook 1 package (10 ounces) fettucini or medium wide noodles, add 1 cup shredded carrots, 1 cup bite-size broccoli - to water while pasta is cooking.

Prepare 2 cups Hidden Valley Ranch Original Ranch Salad Dressing and add 1/2 to 3/4 cup Parmesan cheese.

Quickly brown sea legs, shrimp, mushrooms, onion and artichokes in large skillet. Add Hidden Valley Ranch salad dressing on moderate heat until almost simmering. DO NOT BOIL. Drain pasta and vegetables and pour sauce over them. If sauce is too thick, add milk.