There's nothing easier than opening a jar of pasta sacue. But there's nothing more satisfying than making your own healthier version. Here are Exhibits A,B,C, and D. Each serving will nicely cover 1 cup of cooked pasta.

Parmesan Cream

2 cloves garlic, chopped

2 Tbs. extra-virgin olive oil

1/2 lb zucchini, diced

1 1/2 cups fat-free half and half

1 cup grated parmesan cheese

1/2 tsp. kosher salt

freshly ground black pepper

1/2 tsp. lemon zest

1 Tbs. lemon juice, more to taste

In a large suace pan, gently saute the garlic in the olive oil for 1 minute. Add the zucchini and saute until tender, about 3 minutes. Stir in the half-and-half and bring to a simmer. Remove the pan from th eheat and stir in the Parmesan. Season with up to 1/2 tsp. of teh salt plus the pepper, lemon zest, and lemon juice. yield: 2 1/2 cups.

Per Serving (1.5 cup)

Calories: 90, Total Fat: 6g Sat Fat: 2g, Protein: 5g, Sodium: 270mg, Cholesterol: 10mg Carbohydrates: 5g, Fiber: 0g

Spinach Pesto

1/4 cup roasted cashews

1 clove garlic

1/3 cup grated Parmesan cheese

4 cups baby spinach

1/4 cup extra-virgin olive oil

1/2 tsp. kosher salt

Freshly ground black pepper

1/4 cup boiling water

Combine the nuts, garlic, and Paremsan in a food processor. Pulse a few times to mince. Add teh spinach and oil. Pulse until teh spinach is coarsely chopped. Season with up to 1/2 tsp. of the salt and plenty of pepper. Stir in 1/4 cup of boiling water. Yield: 1 1/4 cups.

Per Serving: (1/4 cup)

Calories: 170, Total Fat: 16g, Sat Fat: 3g,Protein: 4g, Sodium: 300mg, Cholesterol: 5mg, Carbohydrates: 4g, Fiber: 1g

No-Cook Tomato

2 lbs. ripe fresh tomatoes, diced

1/2 cup oil-packed sndried tomatoes, drained and diced

3 Tbs. extra-virgin olive oil

1/3 cup Parmesan cheese

3 cups basil leaves

1 tsp. kosher salt

Freshly ground black pepper

Toss the fresh and sundried tomatoes together in a large bowl. Combine the oil, garlic, Paremsan, and basil in a food processor and pulse until well minced. Stir into the tomatoes. Season with up to 1 tsp. of the salt and plenty of black pepper. Allow to stand at room temperature while your pasta cooks. Yield: 5 cups.

Per Serving (1/2 cup)

Calories: 80, Total Fat: 7g, Sat Fat: 1g, Protein: 1g, Sodium: 250mg, Cholesterol: 0mg, Carbohydrates: 5g, Fiber: 1g

Roasted Cherry Tomatoes & Chickpeas

3 pints cherry tomatoes, halved

1 15 oz. can no-salt-added chickpeas, drained

12 cloves garlic, halved lengthwise

1/4 cup extra-virgin olive oil 1/4 tsp. red pepper flakes

1/4 tsp. oregano

Freshly ground black pepper

1 tsp. kosher salt 

Preheat the oven to 425 degrees F. Toss teh tomatoes, chickpeas, and garlic with the oil and remaining ingredients except teh salt. Spread on a large, rimmed baking sheet. Roast for 30 minutes. Season with up to 1 tsp. of the salt. Yield: 4 cups.

Per Serving: (1/2 cup)

Calories: 140, Total Fat: 8g, Sat Fat: 1g, Protein: 4g, Sodium: 260mg, Cholesterol: 0mg, Carbohydrates: 15g, Fiber: 4g