From the “Quick and Simple” RSS…
- 1 pound whole-wheat fusilli
- 1/2 cup frozen peas
- 1 12-ounce jar marinated artichoke hearts, drained and coarsely chopped
- 1/2 cup grape tomatoes
- 2 finely chopped green onions
- 1/2 cup pesto sauce
- 1-2 tablespoons red wine vinegar
Cook fusilli according to package directions. One minute before pasta is done, stir in frozen peas. Drain peas and pasta, rinse under cold water and drain again. Transfer to a large bowl and add artichoke hearts, tomatoes, green onions, pesto sauce and vinegar. Toss to coat well and serve with Parmesan bread sticks.
Creamy fettuccine! This recipe is great! (And it comes from the Weight Watchers cookbook!)
1 9oz package refrigerated fettuccine
1 14 oz can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 10 oz container refrigerated light alfredo sauce
2 Tbs crumbled blue cheese
Cook pasta according to package directions omitting salt and fat.
While pasta cooks, coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender. Add alfredo sauce to artichoke mixture; cook until thoroughly heated.
Place drained pasta in a large bowl. Pour sauce mixture over pasta; toss to combine. Sprinkle with cheese.
Makes 4 (1.25 cup) servings
6 WW points
Carbs: 45.7 g
Fat: 8.5 g (sat. 4.1 g)
Fiber 2.6 g
Protein: 14.7 g
Cholesterol: 25 mg
Sodium: 691 mg
Calcium: 137 mg
Iron: 2.7 mg