I have a question. Whenever we have red sauce, we like to really load it on the pasta and soak up the extra with garllic bread. I usually add a salad for some fresh veggies. When I make a cream sauce, I always use equal parts cream and half-n-half, and always toss the pasta with it. The cream sauce clings to the pasta and there isn't a pool of sauce on the plate, and garlic bread seems redundant, so it's just the pasta dish and a salad and veggie like green beans. Here's the question: taking into account the actual amount of sauce consumed and the absence of garlic bread (meaning butter and more carbs) do you think the red sauce is still a healthier choice? (Both are made from scratch with fresh ingredients, except for the tomato sauce which is canned.)