If Philadelphia can do it why can't we

Philadelphia menu labeling
Last week, the Philadelphia City Council passed a law requiring restaurants with more than 15 locations in the city to list multiple nutritional components on their menus beginning in January 2010. Included in this requirement is calories, saturated and trans fat, sodium, and carbohydrates. The Pennsylvania Restaurant Association is opposed to the ruling and plans to ask for an amendment in the next year that would allow for the nutrition facts to be printed on a separate brochure, if the restaurant chooses. The measure was passed with strong support by the council members and PRA does not feel they can persuade the council to overturn the decision. Various consumer groups have spoken in favor of the ruling.

Fun with Fusilli

Fusilli with Spinach and Asiago Cheese

1 lb fusilli pasta (whole wheat)
1/8 cup olive oil
1-2 garlic cloves (chopped)
8-16 oz cherry tomatoes (can use canned)
3/4 cup grated asiago/Parmesan cheese
Salt/Pepper to taste
9oz fresh spinach (can use more)
1/2 cup pasta water reserve

Heat oil, add garlic, spinach and tomatoes. Cook until spinach wilts (2-3 minutes). Add pasta. Add cheese, salt and pepper. May need to add water.