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ie” SPICY GARLIC & CHERRY TOMATO PASTA SERVES: 4 ACTIVE: 20 MIN TOTAL: 25 MIN 1 8.8-0z. package Barilla Red Lentil penne pasta tbsp. Schnucks olive oil, divided tbsp. non-pareil capers, drained garlic cloves, thinly sliced tsp. Full Circle organic crushed red pepper flakes Ibs. cherry tomatoes tbsp. tomato paste Ye cup packed fresh basil, thinly sliced Ym cup Pecorino Romano cheese, grated aww ry 1. Bring a large pot of water to boil on high heat. Cook penne according to package directions until al dente. Drain, reserving ?/3 cup of pasta water for sauce; cover and set aside. 2. In a large nonstick sauté pan, heat 2 tablespoons olive oil over medium-high. Pat capers dry, then add to pan and cook 2-3 minutes, stirring frequently, until crisp. Transfer capers to a paper towel-lined plate. 3. Add remaining olive oil, garlic and red pepper flakes to hot pan. Sauté 1 minute or until fragrant. Add cherry tomatoes, then cook until blistered and starting to burst, about 3-5 minutes. 4, Reduce heat to medium and add tomato paste, stirring frequently. Cook until color darkens, about 2 minutes. Add reserved 2/3 cup pasta water and cook 10 minutes, stirring occasionally, until saucy. Season with salt and pepper, if desired. 5. Stir in cooked pasta and half the sliced basil. Top with crispy capers, remaining basil and pecorino romano cheese. Serve immediately. PER SERVING: CAL 378, FAT 18G (3G SAT FAT), CHOL 5MG, SODIUM 333MG, CARB 45G (9G. FIBER, 7G SUGARS), PRO 18G. PORTOBELLO PHILLY CHEESESTEAK WRAP SERVES: 4 ACTIVE: 20 MIN TOTAL: 25 MIN 2 tsp. Schnucks olive oil, divided 1 medium onion, sliced 2. bell peppers, thinly sliced 5 large portabello mushrooms, stems and gills removed, sliced tsp. Italian seasoning tbsp. Schnucks all-purpose flour Y% cup Full Circle vegetable broth 1 tbsp. reduced-sodium soy sauce 4 slices reduced-fat provolone cheese 4 Flatout Light Original Flatbread 1. In a large skillet over medium-high heat, heat 1 teaspoon of oil. Add onions and peppers, then cook, stirring frequently, until browned and softened, about 8 minutes. Place in a small bowl, cover and set aside. 2. In same skillet, heat 1 teaspoon of oil. Add mushrooms and Italian seasoning then cook, stirring frequently, until browned, about 10 minutes. Add flour, stir to coat, then add broth and soy sauce. Stir until bubbling and thickened. 3. Ina separate skillet over medium heat, warm flatbread on both sides, then top with mushrooms, onions, peppers and cheese. Roll up and serve immediately. PER SERVING: CAL 204, FAT 8G (2G SAT FAT), CHOL 10MG, SODIUM 495MG, CARB 29G (14G FIBER, 5G SUGARS), PRO 14G Fuel your day with flatbreads made with protein, fiber and whole grains.