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