Prep and cook time: 35 minutes
per serving: 394 calories; 13 grams protein; 15 grams total fat; 4 grams fiber; 3 grams saturated fat; 51 grams carbohydrates; 9 mgs cholesterol; 163 mgs sodium; 10 WW points plus
Vegetarian Lower Calorie $12 Dinners
Summer Rotini with Basil
10 ounces rotini pasta
4 tablespoons olive oil
1/2 sweet onion diced
1 yellow bell pepper cored and diced
1 teaspoon garlic, minced
1/4 cup white wine
4 tomatoes cored and diced
1/4 teaspoon crushed red pepper flakes
coarse salt and freshly ground pepper, to taste
1/4 cup fresh basil thinly sliced plus extra for garnish
1/2 cup shredded Parmesan cheese
 Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain.
 While pasta cooks, heat the oil in a heavy skillet over medium high heat. Add onion, bell pepper and garlic and sautée until soft, about 5 minutes. Add wine, scraping up any brown bits; simmer until almost evaporated, about a minute. Add tomatoes, crushed red pepper flakes, and salt and pepper.
 Reduce heat to low and simmer until sauce is thickened and reduced slightly, about 15 minutes. Gently fold in basil, pasta and cheese (along with more olive oil if needed to moisten). Remove from heat.
 Serve pasta warm, with an extra sprig of basil if you wish.
Crusty Lemon Bread
3 tablespoons butter room temperature
1 tablespoon zest of lemon
1/2 teaspoon coarse salt
 Slice baguette vertically in half. In a small bowl, mix together butter, zest and salt. Brush butter mixture on cut sides of bread and place on a baking sheet. Broil until hot, about 2-3 minutes.