Quickie Meal: Lemon Butter Pasta

On nights when I really don't want to cook or the cupboards are looking a little bare, this quick pasta dish can be a real life saver. I almost always have a box of pasta and a lemon on hand - and while it sounds simple and maybe a little boring, it can actually be surprisingly flavorful (plus, it lends itself to a lot of variations). Another bonus is that this dish uses very little of your sodium allowance if you don't add cheese - and still is a member of the Under 100 Club if you decide to splurge!

Ingredients:
1 box pasta, any kind (0mg)
1/4 c. unsalted butter (0mg)
1/4 c. extra virgin olive oil
Juice of 1 lemon (9mg)
2-3 cloves garlic, chopped finely (0mg)
Freshly ground pepper and dill weed, to taste
Optional: 1/4 c ricotta or mozzerella cheese (sodium content varies, the brands I use range in 80-135mg)

Cook pasta in unsalted water according to package directions. Just before the pasta is finished cooking, begin to melt butter in a saucepan. Add garlic and saute for about a minute, being careful not to burn. Add olive oil, lemon juice, and dill weed - remove from heat.

Drain pasta, then return to stock pot and pour lemon butter mixture over pasta. Toss and add optional cheese, if desired. Serve with freshly ground pepper to taste.

Total: 9mg (without cheese); 88-144 (with cheese). Serves 4 (2.25 (22-36mg) per serving). Your stats may differ based on your ingredients; be sure to read all labels carefully.