per serving: 499 calories; 16 grams protein; 26 grams total fat; 4 grams fiber; 5 grams saturated fat; 51 grams carbohydrates; 11 mgs cholesterol; 261 mgs sodium; 13 WW points plus


Angel Hair with Walnut Pesto


4 cups fresh basil

2/3 cups olive oil

2 garlic clove(s) quartered

1/2 teaspoon coarse salt

1/2 cup chopped walnuts crushed

1/2 cup shredded Parmesan cheese

coarse salt and freshly ground pepper, to taste

16 ounces angel hair pasta


In a food processor, combine the basil, oil, garlic and salt. Cover and process until the mixture comes together, then process a little longer or until everything is finely chopped.
Scrape down the side of the processor and add the walnuts and cheese. Process until pesto is smooth. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water until cooked through but still firm to the bite. Drain and reserve cup of the cooking water. Return the pasta and reserved cooking water to the pan.
Add pesto to the hot pasta, toss until well coated. Transfer to a serving bowl and sprinkle with extra Parmesan.

Fresh Bread and Dipping Oil


1/4 cup extra-virgin olive oil (the good stuff)

2 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 loaf ciabatta bread sliced

coarse salt and freshly ground pepper, to taste


In a small bowl, mix oil with salt and pepper, vinegar, oregano and thyme. Place bread on individual plates and pour a little of the mixture onto each plate for dipping.