I used to be a picky eater. As a kid, it was all pasta with no sauce, dry toast, ketchupless burgers and air popped popcorn, sans butter and salt.

Ruby Tuesday's "Fresh Chicken & Broccoli Pasta." Thanks to its Parmesan cream sauce and layer of melted cheese, the 2,060 calories and 128 grams of fat make it the equivalent of two 12-ounce sirloin steaks, two buttered baked potatoes and two Caesar salads. CSPI call this dish "Angioplasta."

Fettuccine alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese, butter, and heavy cream. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta. Although it was named by an Italian restaurateur, at his restaurant Alfredo alla Scrofa in Rome, it is largely an American dish, essentially the same as the Italian dish, Fettuccine al burro 'fettuccine with butter' or al burro e panna 'with butter and cream'; in Italy, the name 'Alfredo' is rarely used and the sauce is never named or prepared separately from the dish. In American cuisine, it is often mixed with other ingredients such as parsley, garlic, shrimp and chicken.