Whole Wheat Speghetti with Swiss Chard and Pecorina Cheese - Giada's Family Dinners, Giada DeLaurentis, pg 148

TASTE: very good
REPEAT: yes
PREP : Average to easy

I didn't have pecorino for this so I had to substitute with the cheap Parmesan in a bottle. It is actually a recipe that calls for whole wheat spaghetti so the amount of liquid was already correct.  I liked the saltiness of the kalamata olives and the taste combination with extra cheese and pine nuts so I topped the serving off with more than what was called for.  Daimeian really enjoyed it and didn't seem to miss the meat.  Wish I had taken a picture.

Lemon-Pepper Pasta w/ Chicken - Better Homes & Garden Diabetic Cookbook p 53

PREP: Easy
TASTE : OK
REPEAT : Perhaps, with modifications

I don't remember the specifics on this one and only have a few scribbled notes from trying it some time ago. I think I didn't have the lemon-pepper pasta called for and used plain, probably whole wheat, pasta.  My notes stated that it needed more flavor. I suppose that if I used lemon-pepper pasta it would have tasted better.

Basically, cook flavored pasta, drain and toss with EVOO.  Cook chicken, red pepper wedges or thin strips, dried marjoram and garlice until chicken is cooked through.  Stir in 1 T lemon juice and scrape up brown bits. Toss in pasta and 1 c. thawed frozen peas.