Here's a quick Pasta Sauce that was in the Sept. issue of Vegetarian Times
which I have adapted to be fat-free. Hope you enjoy it. Patty in AZ.

Fettuccine with Green Chili and Corn Sauce Makes 6 servings

12 ounces fettucine, (dried)
2 Tbs. broth or water
3 medium cloves garlic, crushed
12 1/3 ounces soft silken tofu (pkg.)
1/2 cup soy milk (fat-free or low fat)
1 1/2 ounces ff Parmesan (1/3 cup), grated
2 cups cooked corn (3 ears) or frozen/canned, drained
1 fresh hot chili or 4 oz. can chopped mild chiles
1 tsp. salt (optional), freshly ground black pepper

Bring a large pot of water to a boil (can be salted water). Add fettuccine;
stir to prevent sticking. Cook until fettuccine is just tender, 10 to 12
minutes.

Meanwhile spray a small skillet with vegetable spray (like PAM). Add garlic
and cook until golden adding broth or water as needed, about 2 to 3
minutes. In food praocessor, combine tofu, milk, 1/3 cup Parmesan and
garlic with broth. Process until smooth and creamy.

Drain fettuccine well and return to cooking pot. Add tofu mixture and toss
to coat, then stir in corn, chilies, and salt if using. 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.

Meal Plan: Serve with fresh bread, sauteed summer squash and a salad of
mixed greens and cherry tomatoes.