Tuesday 12/21/2010 BLT Bowtie Pasta with Baby Spinach and Raspberry Salad

BLT Bowtie Pasta
Prep and cook time: 30 minutes 10 ounces bow tie pasta 6 bacon slices, cut into 1-inch pieces 1 28-ounce can diced tomatoes, drained 1/4 teaspoon crushed red pepper flakes 4 green onions , sliced 1/2 cup fresh basil, thinly sliced 1/4 cup white wine 3/4 cup shredded Parmesan cheese   coarse salt and freshly ground pepper, to taste per serving: 546 calories; 24 grams protein; 21 grams total fat; 5 grams fiber; 9 grams saturated fat; 62 grams carbohydrates; 41 mgs cholesterol; 874 mgs sodium; 12 weight watcher points		[1] Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. [2] Meanwhile, cook the bacon in a heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towels. Pour off all but one tablespoons of the bacon drippings from the skillet. [3] Add tomatoes and red pepper flakes to skillet; sauté until tomatoes soften, about 2 minutes. Add onions, basil, and bacon; sauté until basil wilts, about 2 minutes. Stir in wine; bring to a simmer. [4] Add pasta to sauce and toss to coat. Mix in half of the Parmesan cheese; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season to taste with salt and pepper and sprinkle with remaining cheese.

Baby Spinach and Raspberry Salad
Prep and cook time: 10 minutes 1/4 cup shelled sunflower seeds 1/4 cup balsamic vinegar 1 tablespoon honey 1 tablespoon Italian parsley, chopped 1 teaspoon garlic, minced 2 shallots , minced 1/4 cup canola oil 6 ounces fresh spinach 1 1/2-pint package raspberries   coarse salt and freshly ground pepper, to taste per serving: 199 calories; 3 grams protein; 19 grams total fat; 2 grams fiber; 1 gram saturated fat; 7 grams carbohydrates; 0 mgs cholesterol; 20 mgs sodium; 5 weight watcher points		[1] Toast sunflower seeds in a small skillet over medium-low heat for 4-5 minutes. In a small bowl, whisk together vinegar, honey, parsley, garlic, and shallots. [2] Slowly whisk in the oil. Season with salt and pepper and set aside. In a bowl, toss spinach with enough dressing to coat. Toss with sunflower seeds and raspberries and serve.