Cook It Light : Pasta, Rice, and Beans

Jeanne Jones takes readers' favorite pasta, rice, and bean recipes and lightens them, reducing the calories, fat, sodium, and cholesterol while preserving all of the terrific flavor. Today more than ever people are trying to eat healthy without depriving themselves of hearty flavors and traditional recipes. Grains are more popular than ever, with people adding more pasta, rice, and beans to their diet to increase energy and ward off disease. You can enjoy Creamy Spinach Pasta with Sun-Dried Tomatoes, Wild Mushroom Risotto, and Tarragon Chicken and White Beans without the guilt. Each recipe provides complete nutritional information.

Jeanne Jones is a prolific author, among her many talents. Jeanne has written thirty-two books beginning with the Calculating Cook published in 1972. Her upcoming book, Cooking From the Cupboard, will be published by Rodale in the fall of this year. Jeanne is also a regular contributor to many magazines, such as Cooking Light, Cooking Healthy, Prevention and San Diego Magazine.