Instructions: Make this delectable recipe even more tempting by using a box of green and white Tagliatelle. To ease preparation, use leftover cooked corn on the cob from the previous nights meal. If theres none left place 3 ears of corn

(shucked) in a covered casserole with a small amount of water and microwave On HIGH for 10 minutes.

MEAL PLAN: Serve with fresh bread, sauteede summer squash and a salad of mixed greens and cherry tomatoes.

Bring large pot of lightly salted water to a boil. Add Tagliatelle; stir to prevent sticking. Cook until Tagliatelle is just tender, 10 to 12 minutes.

Meanwhile, in small skillet, melt margarine over medium-low heat. Add garlic and cook until golden, 2 to 3 minutes. Remove from heat and discard garlic.

In food processor, combine tofu, milk, 1/3 cup Parmesan and melted margarine from skillet. Process until smooth and creamy.

Drain Tagliatelle well and return to cooking pot. Add tofu mixture rind toss to coat, then stir in corn, chilies and salt. Warm through over low heat, stirring occasionally. Season with freshly ground pepper and toss again. Serve at once, passing additional Parmesan to sprinkle on top.

*12.3 ounces packaged soft silken tofu

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