To round out the meal: 4 oz red wine or juice spritzer; 1/8 honeydew and 2 butter cookies; 8 oz low-fat milk

　　

Ingredients

Makes 4 servings

　　2 tbsp extra-virgin olive oil

　　3 cloves garlic, peeled and chopped

　　1/2 tsp ground fennel seed

　　1/4 cup white wine vinegar

　　2 1/2 lb fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)

　　12 oz fresh fettuccine (or dry pasta)

　　3 small zucchini, julienned

　　12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)

　　1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces

　　2 tbsp roughly chopped fresh basil

　　

Step 1

Bring a large pot of salted water to a boil. Warm oil in a skillet over medium-low heat. Add garlic and cook 1 minute or until translucent and fragrant. Add fennel and cook 1 to 2 minutes. Pour in vinegar, increase heat to medium-high and cook until very little liquid is left. Stir in tomatoes with their juices. Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon). While sauce is simmering, add pasta to boiling water and cook according to package directions. Season sauce with salt and pepper, add zucchini and cook 5 minutes. Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil. Drain pasta, add to sauce in skillet and mix well.

　　

Step 2

To serve: Divide among 4 bowls. Serve hot.

　　

Nutrition Per Serving

Nutritional analysis per serving: 453 calories

　　9 g fat (1 g saturated fat)

　　78 g carbohydrates

　　15 g protein

　　#### Nutritional analysis provided by Self