PASTA AGLIO E OLIO

1 lb. spaghetti 1/2 c. olive oil 6-8 cloves garlic, peeled and chopped 1/2 tsp. dried red pepper or flakes 1 anchovy fillet, chopped fine Salt and pepper to taste 1/4 c. chopped fresh parsley Heat olive oil in skillet; add garlic and saute for 1 minute. Add red pepper, anchovy fillet, salt and pepper and cook over low heat until anchovy disappears. (Make sure you don't burn the garlic.) Meanwhile, cook the spaghetti as desired; drain, reserve one cup of the cooking water. Toss spaghetti with the sauce. If it appears too dry, add cooking liquid and sprinkle with parsley. Makes 4 servings.

Directions
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

Kosher salt, to taste, plus 1 teaspoon 1 pound spaghetti 3 cloves garlic, minced 1/2 cup extra-virgin olive oil Pinch red pepper flakes 2 tablespoons chopped flat-leaf parsley 1/2 lemon, zested, optional Freshly grated Parmigiano-Reggiano, optional

GARLIC SHRIMP AND PASTA

2 teaspoons cornstarch 1 14.5 oz can chicken broth 3 teaspoons lemon juice 2 teaspoons olive oil 1 lbs. easy peel shrimp, shelled 4 cloves garlic, minced 3 teaspoons fresh or 1 teaspoon dried parsley

8 oz. dry extra thin spaghetti, cooked 1/8 tsp. ground red pepper In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside. Heat oil in 10" skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside. In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper. Serve warm. Makes approx 6 1/2 cups.

GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh) 4-5 cloves garlic, crushed 2 tablespoons soy sauce 1/2 cup fresh lemon juice 2 teaspoons Hungarian paprika 4 boneless, skinless chicken breasts olive oil salt, pepper, garlic powder (for sprinkling) 4 sprigs Italian parsley 4 onion slices (sliced in thick rings) heavy duty aluminum foil Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet. Combine first 5 ingredients (this can optionally be done in a blender). Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder. Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill. Bake at 350F for about 50-60 minutes (this depends on the size of each chicken piece). 4 Servings.

Ingredients

1 can (14-1/2 ounces) Italian diced tomatoes, undrained 1 can (6 ounces) tomato paste 1/2 to 1 cup water 2 garlic cloves, minced 2 tablespoons minced fresh parsley 1 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon pepper 1 pound uncooked medium shrimp, peeled and deveined 1 pound spaghetti, cooked and drained Shredded Parmesan cheese, optional

Directions

In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 3-4 hours. Stir in shrimp. Cover and cook 20 minutes longer or just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired. Yield: 6 servings.

Nutritional Analysis:One serving (prepared with no-salt-added tomato paste and without salt
and Parmesan cheese) equals 383 calories, 256 mg sodium, 90 mg cholesterol, 68 gm carbohydrate, 21 gm protein, 2 gm fat. Diabetic Exchanges: 4 starch, 3 lean meat, 1 vegetable.