The Payoff

A good workout deserves a good meal. And one of my favorite rewards for going the extra mile on the treadmill is fettuccine tossed with Gorgonzola, mushrooms and peppery arugula.

With the pasta, I like a salad of baby greens lightly tossed in balsamic vinegar and olive oil and a tall glass of iced club soda with a twist of lemon and lime. Berries tossed in plum wine and lime juice make a nice, balanced ending.

Menu

Baby Greens With Balsamic Vinaigrette

Fettuccine With Arugula and Gorgonzola

Berries Tossed in Plum Wine

Baby Greens With Balsamic Vinaigrette

Active Work Time: 5 minutes * Total Preparation Time: 10 minutes * Vegan

1/2 tablespoon balsamic vinegar

1 1/2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 (4 1/2-ounce) package baby salad greens or about 1/3 pound baby greens

* Combine vinegar, oil, salt and pepper in bowl. Whisk and set aside.

* Wash and drain salad greens well if buying in bulk. Refrigerate. Toss greens with vinaigrette just before serving.

4 servings. Each serving: 51 calories; 445 mg sodium; 0 cholesterol; 5 grams fat; 1 gram carbohydrates; 0 protein; 0.20 gram fiber.

Fettuccine With Arugula and Gorgonzola

Active Work Time: 12 minutes * Total Preparation Time: 18 minutes * Vegetarian

4 quarts water

Salt

1 (16-ounce) package fettuccine

3 tablespoons olive oil

1 (6-ounce) package Italian brown mushrooms, quartered

3 tomatoes, diced

1 (4-ounce) package or 1 bunch arugula, coarsely cut into large sections

1/2 pound Gorgonzola cheese, cut in large dice, about 1 1/2 cups

Freshly ground black pepper

* Bring water and 3 tablespoons salt to boil in large pot. Add fettuccine and cook until al dente, 10 to 12 minutes.

* Meanwhile, heat oil in hot skillet. Add mushrooms and saute 5 minutes, then add tomatoes and arugula and saute 2 minutes.

* Remove to large pasta bowl. Mix in Gorgonzola cheese.

* Drain pasta well and add to cheese and vegetables. Season to taste with salt and pepper. Toss well and serve hot.

4 to 6 servings. Each of 6 servings: 483 calories; 582 mg sodium; 28 mg cholesterol; 19 grams fat; 60 grams carbohydrates; 18 grams protein; 0.54 gram fiber.

Berries Tossed in Plum Wine and Lime Juice

Active Work Time: 3 minutes * Total Work Time: 10 minutes * Easy * Lowfat

1 (6-ounce) package fresh blueberries

1 (6-ounce) package fresh raspberries

1/4 cup plum wine or other sweet fruity wine

1 1/2 teaspoons lime juice

1 1/2 teaspoons sugar

* Combine berries, wine, lime juice and sugar in bowl and toss well. Chill.

4 servings. Each serving: 96 calories; 3 mg sodium; 0 cholesterol; 1 gram fat; 21 grams carbohydrates; 1 gram protein; 2.33 grams fiber.

Game Plan

30 minutes before: Wash all vegetables and fruit. Refrigerate cleaned greens. Cut up tomatoes, arugula, mushrooms and cheese. Start boiling water.

20 minutes before: Prepare berry dessert and refrigerate.

15 minutes before: Put pasta in boiling water. Saute mushrooms, tomatoes and arugula.

5 minutes before: Make salad dressing.

3 minutes before: Drain and toss pasta with cheese and vegetables.

Just before serving: Toss greens with vinaigrette.

INGREDIENTS

Staples

Salt

Pepper

Olive oil

Balsamic vinegar

Sugar

Limes

Plum wine or other dessert wine

Shopping list

1 (4 1/2-ounce) package baby salad greens or 1/3 pound bulk baby greens

1 (16-ounce) package fettuccine

1/2 pound Gorgonzola cheese

1 (6-ounce) package Italian brown mushrooms

1 (4-ounce) package or 1 bunch arugula

3 tomatoes

1 (6-ounce) package blueberries

1 (6-ounce) package raspberries