While the Pasta Cooks

One of the best things about pasta is that it's as quick as it is delicious. But the same jarred sauces can get boring quickly. Get out of your pasta rut with these ideas for sauces that come together in the time it takes the pasta to cook. They're all light enough to enjoy as often as you like. Each sauce makes enough for a 1/2-pound of dry pasta and serves 4.

Cream-less Alfredo
Puree 8-ounces "lite" silken tofu with 1/2 cup low-fat milk in a blender. Heat in a skillet until bubbling. Add 2 tablespoons grated Parmesan cheese, grated nutmeg and ground black pepper.

Clams and Garlic
In a skillet, heat 2 teaspoons olive oil and sauté 6 thinly-sliced garlic cloves until brown. Add 1 cup canned clams along with some crushed red pepper flakes and oregano to taste. Pour in 1/4 cup white vermouth, cover, and simmer 5 minutes. Stir in 2 tablespoons grated Asiago cheese before serving.

Arugula and Sausage
Remove the casings from 1/2-pound Italian-flavored turkey sausage; crumble the meat into a nonstick skillet and sauté with one chopped shallot until browned. Add 2 cups packed arugula leaves, 1/4 cup vegetable stock, salt and ground black pepper. Cover until greens are wilted.

Tomatoes and Mussels
In a large saucepan, heat 2 teaspoons olive oil and sauté one small chopped onion and 2 minced garlic cloves until softened. Add 1 chopped tomato and 1 teaspoon fennel seeds; cook until the tomato begins to break down. Add 2 pounds mussels (in their shells), chopped fresh basil, salt and ground black pepper. Cover and simmer until the mussels open.

Primavera Balsamico
In a large skillet, warm 2 teaspoons olive oil and sauté 3 minced garlic cloves until lightly browned. Add 1 pound frozen mixed vegetables and 1/4 cup white wine; cover and cook 3 minutes. Stir in 1 tablespoon aged balsamic vinegar before serving.

Shrimp Fra Diavolo
In a large saucepan, heat 2 teaspoons olive oil and sauté 2 chopped shallots and 2 minced garlic cloves until lightly browned. Add 1 chopped tomato and 2 thinly-sliced pepperocini; cook until softened. Add 3/4-pound medium shrimp (peeled and deveined) and 2 tablespoons red wine. Cook until shrimp are pink and firm.

Pork Lo Mein
In a large saucepan, heat 2 teaspoons peanut oil and sauté 3 sliced scallions, 1 minced garlic clove and 1 tablespoon chopped fresh ginger for 30 seconds. Add 6 ounces thinly-sliced pork tenderloin, 1/4 cup sliced water chestnuts and 1/4 cup snow peas. Cook, stirring, until the pork is cooked through. Add 1 cup mung bean sprouts, 1 1/2 tablespoons reduced-sodium soy sauce and 1 tablespoon rice vinegar; simmer another 30 seconds.

Ham, Peas & White Wine
In a large skillet, heat 2 teaspoons olive oil and sauté 2 chopped shallots until lightly browned. Add 6 ounces chopped lean, smoked ham and 1 cup fresh peas; cook 1 minute, then add 1/3 cup white wine. Bring to a boil and simmer 3 minutes. Add 2 tablespoons grated Parmesan cheese before serving.

Smoked Salmon and Cream (excellent with whole-wheat pasta)
Heat 1 cup low-fat sour cream and 1/4 cup fat-free milk in a large skillet until bubbling. Add 6 ounces chopped smoked salmon and black pepper. Cook just long enough to heat salmon through.

Zucchini, Lemon and Almonds (excellent with whole-wheat pasta)
In a large nonstick skillet, sauté 1 minced garlic clove, the grated zest of 1 lemon and 1 large shredded zucchini until the zucchini is softened. Add 2 tablespoons white wine or chicken stock and 2 tablespoons toasted sliced almonds. Cook until the liquid bubbles.