Angel Hair Pasta with Lemon and Garlic and California Mango Salad

10 ounces whole wheat angel hair pasta
2 teaspoons garlic, minced
1 tablespoon olive oil
1/2 cup white wine
1/4 cup lemon juice
2 tomatoes , chopped
1/2 cup fresh basil, chopped
coarse salt and freshly ground pepper, to taste
1/4 cup shredded Parmesan cheese
1/2 baguette
2 tablespoons butter, softened

California Mango Salad
2 mangoes , peeled and sliced
2 bananas , sliced
2 kiwis , peeled and sliced

[1] Cook pasta in a large pot of boiling salted water until
cooked through but still firm to the bite. Drain and return to
the pot to keep warm.
[2] Meanwhile, sauté garlic in olive oil in a medium skillet
over medium heat until garlic starts to brown. Remove from
heat and add wine. Return to heat and cook until the wine is
reduced by half. Stir in lemon juice and tomato(es). Remove
pan from heat.
[3] Combine cooked pasta, tomato mixture, fresh basil, salt
and pepper to taste. Toss and serve with Parmesan sprinkled
on top. Serve with warm baguette and butter.

Serving Size: 4
[1] In a medium salad bowl, combine mango, banana and
kiwi. Serve chilled.
HOW TO CUT A MANGO:
Slice off both sides of the mango, and avoid the large pit in
the middle of the fruit. Take one side, hold it skin-side down
in the palm of your hand and cut three vertical slices into the
fruit, not cutting through the skin. Turn the mango 90 degrees
and cut three more slices to create large cubes. With both
hands, grasp each end of the cut mango and turn it inside out
to reveal the cubes. Take a knife and slice off the cubes.