Instructions: Cook the pasta. Drain the pasta and set aside.

Meanwhile, heat the olive oil in a large pan, add the garlic, chile pepper and onion. Saute about 2 minutes, turning once or twice until softened slightly. Add the zucchini and sauce for 2 minutes. Add the wine, lime juice and zest and cook for 2 minutes. Add the pasta. Toss and heat thoroughly. Add the basil.

Remove from the heat. Add the creme fraiche substitute, salt and pepper to taste. Serve at once.

Changes: The recipe was adapted from the listed source which used green onion, and 1/4-cup of real creme fraiche per serving.

Description:"Fresh vegetarian pasta entree"

NOTES : We liked this!-) It might be a little dry for some. Its a fast meal. Could be super fast if we plan ahead and have the pasta cooked and ready to add. The original recipe used real creme fraiche; we used a lowfat alternative.

This would pack well for a lunch and tastes good at room temperature.

Creme fraiche substitute: Mix 2 tablespoons of plain fat free yogurt with 1 teaspoon fat free half. EACH serving: 397 cals, 4g total fat (9%), 6g fiber. 7pts.

Tested with several pinches of red pepper flakes and the yogurt substitute for creme fresh. The flavor was very refreshing and a little too hot, even for our tastes. Nothing competes with the pepper. If you do not like chile pepper, substitute a little fennel. A Pasta Lovers entree. Make the pasta ahead.

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