I've been trying to watch what I eat lately, so this is another Weight Watchers recipe. As Weight Watchers recipes are concerned, this is definitely one of the better ones. The recipe says that it serves 4 and that it is 5 points per serving. Since I am still nursing my son, I'm allowed a few extra points a day. Of course I had to add some extra things to the recipe, such as onions, more garlic, and some chicken. But it came out really well and this is a definite do again! This recipe is from the Weight Watchers New Compete Cookbook:
Spaghetti with Pesto and Tomatoes (serves 4)
- 4 teaspoons olive oil
- 4 plum tomatoes, chopped
- 8 sun-dried tomato halves (not oil-packed), chopped
- 1/8 teaspoon crushed red pepper flakes
- 6 ounces spaghetti
- 1 cup packed arugula leaves
- 1 cup packed basil leaves
- 1/2 cup packed parsley leaves
- 1 tablespoon chopped mint
- 2 garlic cloves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon grated Parmesan cheese
- 1 extra garlic clove
- 2 chicken breasts, sauteed in basting oil (not exactly Weight Watchers, but delicious)
- 1/2 Spanish onion
- Instead of using 8 halves of sun-dried tomatoes I used an entire bag that was already chopped up.
1. In a medium nonstick skillet, heat 2 teaspoons of the oil. Add the tomatoes, sun-dried tomatoes and pepper flakes; cook, stirring frequently, until the sauce thickens, about 10 minutes. I added garlic, onions, and some cut up chicken breast that was sauteed in oil to this mixture.
2. Cook the spaghetti according to package instructions; drain and place in a serving bowl. I used rigatoni.
3. Meanwhile, to prepare the pesto, in a food processor or blender, combine the arugula, basil, parsley, mint, the remaining 2 teaspoons of oil and the garlic; puree. Pulse in the salt and pepper. Add the tomato sauce, pesto and cheese to the pasta; toss to combine. I added some Parmesan to the pesto sauce because it was a little bland.
I highly recommend this recipe (with the changes I made). Like I said, not exactly Weight Watchers, but not as bad as the Beef Wellington my husband made last week.