OK, the season of bikinis, board shorts and beaches is here. There's no more time to delay dropping those last few pounds.

But just because it's time and you know it, it doesn't make actually doing it any easier. Not sure about you, but I need constant reminders and ideas on how to drop the weight. A good place to visit recipe of the day from Weight Watchers.

Recent recipes have included fajitas, Greek rice salad and this recipe for rigatoni.

Ingredients

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
1 tbsp minced garlic
2 tbsp all-purpose flour
1 1/2 cup(s) fat-free skim milk
1 cup(s) frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers, water-packed, sliced
1/2 cup(s) scallion(s), sliced
3 tbsp grated Parmesan cheese.

Directions  Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions. Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat. Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.