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3. In a pot of boiling water, cook the noodles according to package instructions. Drain; transfer to a large bowl. Add the peas; drizzle with the oil and 1 tablespoon dressing. Toss to coat; let cool.

4. To serve, add the cucumber, chives, tofu, and dressing to the bowl; toss to combine. Divide among plates; top with the avocado and reserved ginger and chile. Sprinkle with sesame seeds.

FIT TO EAT RECIPE PER SERVING: 547 CALORIES, 20 G FAT, 0 MG CHOLESTEROL, 75 G CARBOHYDRATE, 822 MG SODIUM, 28 G PROTEIN, 7 G FIBER

pasta with scallops, garlic, grape tomatoes, and parsley

SERVES 4

Coarse salt

1 pound linguine or spaghetti

5 tablespoons olive oil

4 garlic cloves, thinly sliced

½ teaspoon crushed red pepper flakes

1 pound bay or sea scallops, tough muscles removed

1 pint container ripe grape tomatoes

Freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1 tablespoon unsalted butter

1. Bring a large pot of water to a boil, and add salt generously. Add the pasta; cook until al dente according to package instructions. Drain in a colander, reserving ¼ cup cooking water.

2. Heat the oil in a large sauté pan over medium-high heat. Add the garlic and red pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer the garlic to a small bowl; set aside.

3. Add the scallops to the pan (if using sea scallops, cut in half); sauté until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.

4. Add the pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.

spinach linguine with walnut-arugula pesto

SERVES 6

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.

2 small garlic cloves

3 ounces walnut pieces (about ¾ cup), toasted and cooled

4 ounces arugula, trimmed and roughly chopped

½ teaspoon coarse salt

1 ounce Parmesan cheese, finely grated (about 1/3 cup)

1 pound spinach linguine

1 tablespoon extra-virgin olive oil

Freshly ground pepper

1. In the bowl of a food processor fitted with the metal blade, pulse the garlic until very finely chopped. Add the walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

2. Bring a large pot of water to a boil. Add the linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to the bowl with the walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

FIT TO EAT RECIPE PER SERVING: 415 CALORIES, 13 G FAT, 4 MG CHOLESTEROL, 59 G CARBOHYDRATE, 826 MG SODIUM, 16 G PROTEIN, 9 G FIBER

spaghetti with garden vegetables

SERVES 6 TO 8

3 tablespoons extra-virgin olive oil

2 large carrots, peeled and finely chopped

1 small red onion, finely chopped

2 large celery stalks, peeled and finely chopped

2 garlic cloves, crushed with the flat side of a large knife

1 cup torn fresh basil leaves

1 teaspoon crushed red pepper flakes

Coarse salt

½ cup dry white wine

2 small yellow summer squash, halved lengthwise and cut into ¼-inch-thick half-moons

2 small zucchini, halved lengthwise and cut into ¼-inch-thick half-moons

2 small eggplants, cut into ½-inch cubes

3 medium tomatoes, coarsely chopped

2 teaspoons chopped fresh marjoram

Freshly ground pepper

1 pound spaghetti or bucatini

Freshly grated Parmesan cheese, for serving

1. Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add ½ cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until the vegetables are caramelized, about 15 minutes.

2. Add