Caesar Pasta

I originally saw this recipe in either Self or Women’s Health and then modified it (of course) and we tried it last night for the first time.  It was light and fresh and really tasty so I thought I’d pass it along.  For those of you who know me, you’ll be proud to hear I even ate the tomatoes!  Enjoy!  Eat healthfully my friends and be active…it is a great day!


Caesar Pasta


2 Cups Farfalle (bow tie) Pasta

2 cloves garlic, minced

1 TBSP. lemon juice

1 zucchini, shredded

1 cup frozen peas, thawed

1 cup grape tomatoes, cut in quarters

1 cup edamame, shelled

¼ cup packed fresh basil, chopped

½ cup Parmesan Cheese, grated

½ cup Kraft Caesar Italian (fat-free) salad dressing (or any other light Caesar dressing)



  1. Cook pasta as directed
  2. While pasta is cooking, combine garlic, lemon juice, zucchini, peas, tomatoes, edamame, and basil in a large bowl
  3. Add drained pasta, cheese, and salad dressing and stir to combine
  4. May garnish with additional basil leaves or cheese as desired
  5. Serve hot or cold


Serves 6:  approximately 260 calories/ 13 grams protein/ 5 grams fat per serving


Oven Roasted Cauliflower


Here is a recipe that we tried at lunch just today and it was delicious.  So, I wanted to share it with you!  Have a great week!


Oven Roasted Cauliflower


1 medium head cauliflower, trimmed and cut into florets

3 large cloves garlic, thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper



  1. Heat oven to 425 degrees
  2. Combine cauliflower and garlic in a large bowl
  3. Drizzle with olive oil, lemon juice, salt and pepper and mix to coat
  4. Transfer, in a single layer, to a foil lined baking sheet
  5. Roast at 425 degrees for about 15 minutes, stir, then continue roasting for another 10 minutes
  6. Serve immediately

Yield: 6 servings.

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