Photo: Randy Mayor; Styling: Jan Gautro

Using the blender for the salad dressing helps this meal come together quickly. A simple, bright-tasting pasta entrée doesn't upstage the stellar salad, allowing it to be the star of the meal. Serves: 6
Caesar Salad
Lemon spaghetti
Cook 12 ounces spaghetti according to package directions, omitting salt and fat. Drain; place pasta in a large bowl. Combine 1 teaspoon grated lemon rind, 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 3/4 teaspoon salt, and 1/4 teaspoon crushed red pepper, stirring with a whisk. Drizzle juice mixture over pasta; toss well to coat. Sprinkle pasta with 2 ounces shaved Parmigiano-Reggiano cheese and 1/4 cup chopped fresh flat-leaf parsley.
Garlic breadsticks

Pinot grigio

Vanilla low-fat ice cream with sliced peaches and toasted pine nuts

MyRecipes
March 25, 2010

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