Weight Watchers Recipes

Weight Watchers Fresh Tomato Garden Pasta Salad recipe
Makes 4 servings

Ingredients
2 1/2 cups farfalle pasta (bow ties)
1-2 medium tomatoes, seeded, chopped
1/4 lb fresh green beans, trimmed, cut into 1-inch lengths
1-2 garlic cloves, minced
1/3 cup Feta cheese, crumbled
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons fresh basil, minced
2 tablespoons chives, minced
salt and pepper, to taste

Preparation
1. Cook the pasta according to the directions on the package, adding the cut green beans for the last 5 minutes of cooking.
2. In a large bowl, blend together the balsamic vinegar, olive oil, salt and pepper to taste.
3. Stir in the tomatoes, garlic, basil and chives.
4. Drain the pasta, rinse under cool water, drain well and add to the tomatoes mixture; season with salt and pepper to taste.
5. Crumble the Feta cheese over the pasta and serve.

One serving is approximately 135 grams.
WW POINTS per serving: 6
Nutritional information per serving: 294 calories, 7g fat, 3.3g fiber

This is a different way to serve portobello mushrooms - grilled and filled with pasta. I tried this yesterday and it came out very good. My whole family loved it - not only it has a great taste, but it also looks very pretty!

Weight Watchers Portobello Pasta Bowls recipe
Makes 6 servings

Ingredients
6 portobello mushroom, stems removed
6 ounces spinach fettuccine (or spaghetti)
2 medium tomato (red or yellow)
3 tablespoons olive oil
salt (to taste)
pepper (to taste)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon oregano, freshly snipped
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 cup basil, freshly snipped

Preparation
1. Using a teaspoon, gently scrape the gills out of the bottom of the mushroom caps.
2. Lightly rinse the caps, then pat them dry with paper towels.
3. Cut the tomatoes in half; remove seeds and stem.
4. Brush the top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons olive oil.
5. Lightly sprinkle the mushrooms and tomatoes with salt and pepper.
6. Grill the mushroom caps and tomato halves over medium heat for about 6-8 minutes (or until tender).
7. Cook the pasta according to package directions; drain, then return to pot.
8. For the dressing: coarsely chop the grilled tomatoes.
9. In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
10. Cover and blend or process until smooth.
11. Drizzle the pasta with 2 tablespoons of the dressing.
12. To serve: place the mushroom caps on serving plates. Divide the pasta among the mushrooms, drizzle with the remaining dressing and sprinkle with snipped basil.

One serving is approximately 177 grams.
WW POINTS per serving: 6
Nutritional information per serving: 255 calories, 16.6g fat, 1.9g fiber

Here’s a very interesting Asian-inspired salad: shrimp, mango and cellophane noodles (also known as glass noodles or Chinese vermicelli). It’s a light dish with a nice combination of flavors.

Weight Watchers Shrimp and Mango Salad with Glass Noodles recipe
Makes 4 servings

Ingredients
1 lb medium or large shrimp (cooked, peeled and deveined)
4 ounces very thin glass noodles
1 large mango, peeled and cut into 1/2-inch cubes (1 pound)
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon chopped fresh serrano pepper or jalapeno chile, including seeds (to taste)
1 1/2 teaspoons salt

Preparation
1. In a large bowl, cover the noodles with boiling-hot water and let stand for 8 minutes.
2. In a colander, drain well the noodles and rinse with cold running water, then return to bowl.
3. While the noodles are soaking, combine the shrimp, mango, scallions, basil, and chile in another large bowl.
4. In a measuring cup, stir together the vinegar, salt and sugar, until the sugar is dissolved, then toss half of sauce with the shrimp salad and half with the noodles.
5. Serve the noodles topped with shrimp salad.

One serving is approximately 235 grams.
WW POINTS per serving: 6
Nutritional information per serving: 289 calories, 2.2g fat, 1.7g fiber

This is a great pasta recipe - filling, yet healthy. If it’s possible, please use fresh ingredients when preparing this!

Weight Watchers Tuna Pasta Primavera recipe
Makes 6 servings

Ingredients
8 ounces bow tie pasta, uncooked
2 (6 ounce) cans tuna in water, drained and coarsely flaked
1 cup English peas (preferably fresh)
1 lb asparagus, cut into 1 inch pieces
1/4 cup green onion, sliced
1 cup tomato, chopped and seeded
2 teaspoons olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
1. Cook the pasta according to the directions on the package; drain but reserve 3 tablespoons of the cooking water.
2. While the pasta is cooking, combine the peas and asparagus in a steamer basket over boiling water; cover and steam for about 3-4 minutes (or until the asparagus is crisp-tender). Drain.
3. Combine the steamed vegetables, green onion, olive oil and salt in a large bowl.
4. Add the pasta, the cooking water, tomato, and lemon juice; toss well.
5. Add the tuna; toss.
6. Sprinkle with pepper and serve.

WW POINTS per serving: 5
Nutritional information per serving: 281 calories, 5.3g fat, 4.6g fiber

Here’s a great pasta recipe that has become a favorite of mine. I love the creaminess of the cheese and spinach sauce!

If you like garlic, make sure to use it in the sauce - it gives a lot of flavor to the dish.

Weight Watchers Pasta With Creamy Spinach Sauce recipe
Makes 6 servings

Ingredients
1 lb pasta (penne or ziti)
1 lb fresh spinach, stemmed
1 cup low fat cottage cheese
1/4 cup grated parmesan cheese
1/4 cup low fat milk
1 pinch ground nutmeg
1-2 garlic cloves (optional)
salt and pepper (to taste)

Preparation
1. Bring a large pot of water to a boil.
2. Add the spinach and 1 tablespoon salt; cook for about 1 minute.
3. Using a slotted spoon, remove the spinach (reserve the water for the pasta) and transfer it to a bowl of cold water.
4. Drain and squeeze dry the spinach.
5. Chop it coarsely.
6. Bring the spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince the garlic (if using).
7. Add the cottage cheese and blend until fairly smooth.
8. Add the cooked spinach and milk, and blend until smooth.
9. Add the nutmeg and salt and pepper to taste. Transfer to a shallow serving bowl.
10. Add the pasta to the boiling water, stirring to prevent sticking.
11. Cook the pasta until just tender (about 10 minutes or according to the instructions); drain well.
12. Add the pasta to the bowl with the spinach sauce, and toss to coat.
13. Sprinkle with parmesan cheese and toss again.
14. Serve hot.

WW POINTS per serving: 6
Nutritional information per serving: 342 calories, 2.8g fat, 4.1g fiber