Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4 (1 1/2-cup) Details: When zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives. (Phase 2) Ingredients: 2 teaspoons extra-virgin olive oil 1 small onion, finely chopped 3 garlic cloves, minced 3 peperoncini (from a jar), minced 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 8 ounces whole-wheat penne pasta 1 large zucchini, shredded 2 ounces reduced-fat goat cheese, crumbled (1/3 cup) 1 cup cherry or grape tomatoes, halved 1/4 cup chopped fresh basil

Nutritional Information: 260 calories 5 g fat (1.5 g sat) 46 g carbohydrate 13 g protein 6 g fiber 400 mg sodium

Directions: In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.

Prep time: 15 minutes | Start to finish: 40 minutes | Serves: 4 (2 cups) Details: Tossing hot pasta with ricotta cheese creates a quick, creamy sauce that's rich in taste and low in fat. Top this dish with fresh parsley or basil, if you have some on hand. (Phase 2) Ingredients: 2 tablespoons extra-virgin olive oil, plus more for pan 1 1/2 pounds eggplant, cut into 1-inch cubes Salt and freshly ground black pepper 8 ounces whole-wheat or spelt penne 1 small onion, thinly sliced 3 garlic cloves, minced 1 (14.5-ounce) can chopped tomatoes 2 teaspoons balsamic vinegar 1 cup part-skim ricotta cheese

Nutritional Information: 420 calories 14 g total fat (4 g sat) 62 g carbohydrate 18 g protein 12 g fiber 320 mg sodium

Directions: Heat oven to 450°F. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes. While eggplant is roasting, cook penne according to the package directions. Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar and season to taste with salt and pepper. Drain pasta, place in a large bowl, and add tomato mixture, eggplant, and cheese. Toss to combine, season with salt and pepper, and serve.

Start to finish: 30 minutes | Serves: 4 Details: Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce — yet the result is so much more delicious. This succulent meal of chicken, olive-caper tomato sauce, and pasta will satisfy the whole family. (Phase 2) Ingredients: 4 teaspoons extra-virgin olive oil, divided 4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each) Salt and black pepper 6 garlic cloves, minced 1 can (28 ounces) plum tomatoes, chopped 1/2 cup kalamata olives, pitted and chopped 2 tablespoons capers, drained 1/4 teaspoon crushed red pepper flakes 1 tablespoon fresh lemon juice 1/4 cup chopped fresh basil 8 ounces whole-wheat pasta

Nutritional Information: 496 calories 13 g total fat (2 g sat) 74 mg cholesterol 57 g carbohydrate 38 g protein 11 g fiber 1,003 mg sodium

Directions: Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm. Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil. Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.