Category Archives: Pasta

Name: Creamy Garlic Shrimp and Pasta
Prep time: 4 min
Cook time: 4 min
Total time: 8 min
Yield: 4
Ingredients: 3 quarts water; 6 ounces linguine; 1 pound peeled and deveined large shrimp; 1/4 cup dry white wine; 7 tablespoons light garlic and herbs spreadable cheese (Alouette); 1/2 cup fat free milk; 3 garlic cloves, pressed; 1/2 teaspoon salt; 1 1/2 tablespoons fresh oregano, chopped

Creamy Garlic Shrimp and Pasta

September 8, 20187 Freestyle Points, 8 Smart Points, Main Dish, Pasta, SeafoodMintymomma

Creamy Garlic Shrimp and Pasta

Prep Time: 4 minutes

Cook Time: 4 minutes

Total Time: 8 minutes

Yield: 4

Serving Size: 3/4 cup

Weight Watchers 8 SmartPoints; Weight Watchers 7 Freestyle Points

Ingredients

3 quarts water
6 ounces linguine
1 pound peeled and deveined large shrimp
1/4 cup dry white wine
7 tablespoons light garlic and herbs spreadable cheese (Alouette)
1/2 cup fat free milk
3 garlic cloves, pressed
1/2 teaspoon salt
1 1/2 tablespoons fresh oregano, chopped

Instructions

Bring 3 quarts water to a boil in a large Dutch oven; add pasta and shrimp. Cook 3-4 minutes or until pasta is tender and shrimp are done. Drain and keep warm.
While pasta and shrimp cook, combine wine and next 4 ingredients in a large nonstick skillet over medium-high heat. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring constantly.
Add pasta and shrimp to sauce in pan, tossing to coat. Stir in chopped oregano just before serving.

Notes

Taken from Weight Watchers 5 Ingredients 15 Minute Winter 2013 Magazine p.39

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https://www.mommysroadtohealth.com/creamy-garlic-shrimp-and-pasta/

Grilled Chicken Penne al Fresco

August 28, 20187 Freestyle Points, 7 Smart Points, Chicken, Italian, Main Dish, PastaMintymomma

Grilled Chicken Penne al Fresco

Yield: 8

Serving Size: 1 cup

Grilled Chicken Penne al Fresco

Weight Watchers 7 SmartPoints; Weight Watchers 7 Freestyle Points

Ingredients

4 garlic cloves, sliced
2 cups grape or cherry tomatoes
14 ounces uncooked penne pasta
3 cups reduced sodium chicken broth
3/4 cup dry white wine such as Chardonnay
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup lightly packed fresh basil leaves, divided
1 oz (1/4 cup) Parmesan cheese, grated
8 ounce package fat free cream cheese
1 teaspoon Italian seasoning
1 pound diced grilled chicken breasts
Cooking spray

Instructions

Spray (Pampered Chef) Deep Covered Baker with cooking spray. Add sliced garlic and tomatoes. Microwave, covered, on HIGH 4–5 minutes. Add pasta, broth, wine, salt, and black pepper.
In a large nonstick skillet, sprinkle chicken with seasoning and cook on medium-high heat for 5-6 minutes on each side or until juices run clear. Remove from skillet and then dice chicken breasts. Keep warm.
Return baker to microwave; cover and microwave on HIGH 10–12 minutes or until pasta is tender, stirring after 5 minutes. Meanwhile, chop basil, reserving 2 tbsp for garnish.
Carefully remove the baker from the microwave and remove the lid, lifting it away from you. Add the basil, cheese, and chicken to baker; mix well. Dice up cream cheese and mix in. Keep stirring until completely melted. Garnish with reserved 2 tbsp basil.

Notes

Adapted from Pampered Chef website.

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https://www.mommysroadtohealth.com/grilled-chicken-penne-al-fresco/

Chicken Carbonara

August 28, 201810 Smart Points, Chicken, Italian, Main Dish, PastaMintymomma

Chicken Carbonara

Yield: 6

Serving Size: 1/6 of the recipe

Chicken Carbonara

Weight Watchers 10 SmartPoints

Ingredients

5 slices center cut bacon, cooked and diced
1 pound boneless skinless chicken breasts, cooked and cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3 garlic cloves, minced
3/4 cup fat free milk
1/4 cup heavy cream
1 cup reduced sodium chicken broth
3 tablespoons flour
3/4 cup shredded Parmesan cheese
2 tablespoons fresh parsley, chopped
6 ounces dry fettuccine pasta
1/2 cup frozen green peas
Cooking spray

Instructions

In a large skillet coated with cooking spray, cook bacon on medium-high. Remove from skillet and dice. Set aside.
In a large skillet coated with cooking spray, melt butter on medium-high. Salt and pepper the chicken breasts and cook in the skillet for 6 minutes each side or until done. Cut into strips and set aside.
Boil water and cook fettuccine pasta without salt or fat until desired tenderness is achieved.
Heat peas until thawed.
To make sauce, in a large skillet on medium-low heat sauté the minced garlic cloves. Add milk, heavy cream, chicken broth, and flour to the garlic and whisk until smooth. Turn down to low heat and stir constantly until it thickens. Add Parmesan cheese (if the sauce gets too thick you can add a little more chicken broth).
When pasta is ready, drain and then add to the sauce. Toss. Add parsley, salt and pepper (to taste).
Add chicken strips, diced bacon, and peas to the sauce and noodle mixture. Toss until all ingredients are covered in sauce.

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https://www.mommysroadtohealth.com/chicken-carbonara/

Baked Rigatoni

August 23, 20188 Smart Points, Beef, Italian, Main Dish, PastaMintymomma

Baked Rigatoni

Yield: 8

Serving Size: 1 cup

Sodium per serving: 8

Baked Rigatoni

Ingredients

1 pound ground sirloin
4 cups hot cooked rigatoni (about 2 cups uncooked pasta), cooked without salt or fat
1 (26 ounce) bottle tomato and basil pasta sauce (such as Classico)
1 1/2 cups (6 ounces) pre-shredded part skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) pre-shredded fresh Parmesan cheese

Instructions

Preheat oven to 350 degrees.
Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well. Combine beef, rigatoni, pasta sauce, and 1 cup mozzarella cheese; toss well.
Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray; top with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake at 350 degrees for 20 minutes or until thoroughly heated.

Notes

Taken from: Weight Watchers Fast & Easy p.28

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https://www.mommysroadtohealth.com/baked-rigatoni/

Baked Spaghetti

September 20, 20158 Smart Points, Beef, Main Dish, PastaMintymomma

8 SmartPoints per serving

Baked Spaghetti

Prep Time: 13 minutes

Cook Time: 15 minutes

Total Time: 28 minutes

Yield: 8

Serving Size: 1/8 of casserole

Baked Spaghetti

Ingredients

7.25 ounces uncooked spaghetti
1 pound ground sirloin
1 (8 ounce) package sliced cremini mushrooms
24 ounce jar lower-sodium marinara sauce
1/2 teaspoon salt
8 ounces pre-shredded reduced-fat Italian-blend cheese (about 2 cups)
Basil leaves (optional)
Cooking spray

Instructions

Preheat oven to 350 degrees.
Cook pasta according to package directions, omitting fat and salt; drain.
While pasta cooks, cook beef and mushrooms in a large nonstick skillet over medium-high heat 8 minutes or until beef is browned, stirring to crumble. Drain beef mixture, and return to pan. Stir in whole jar of marinara sauce and 1/2 teaspoon salt; cook 2 minutes or until thoroughly heated, stirring frequently.
Place pasta in a 13x9-inch glass or ceramic baking dish coated with cooking spray. Spoon beef mixture over pasta mixture; sprinkle with cheese.
Bake, uncovered, at 350 degrees for 15 minutes or until cheese melts and sauce is bubbly. Garnish with basil leaves, if desired.

Notes

This recipe was taken from: Weight Watchers Five-Ingredient 15-Minute Recipes Winter 2015 p.29

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https://www.mommysroadtohealth.com/baked-spaghetti/

Beefy Skillet Penne

September 20, 20159 Points Plus, 9 Smart Points, Beef, Italian, Main Dish, PastaMintymomma

Beefy Skillet Penne

Total Time: 15 minutes

Yield: 6

Serving Size: 1 1/3 cups

Calories per serving: 9

Sodium per serving: 9

Beefy Skillet Penne

Ingredients

1 pound ground sirloin
1 cup refrigerated prechopped onion (or 1 teaspoon onion powder)
2 garlic cloves, minced
6 ounces uncooked penne pasta
2 cups roasted garlic pasta sauce
1/2 teaspoon dried Italian seasoning
1/8 teaspoon salt
4 ounces preshredded 6-cheese Italian-blend cheese (about 1 cup), divided
1/2 cup part-skim ricotta cheese
Chopped fresh parsley (optional)
Freshly ground black pepper (optional)

Instructions

Heat a large nonstick skillet over medium-high heat. Add first 3 ingredients; cook 5 to 6 minutes or until beef is browned, stirring to crumble. Drain well; return beef mixture to pan.
While beef mixture cooks, cook pasta according to package directions, omitting salt and fat. Drain; add pasta to beef mixture in pan. Stir in pasta sauce, Italian seasoning, and salt. reduce heat to medium.
Combine 2 ounces Italian-blend cheese and ricotta cheese in a bowl. drop by heaping tablespoonfuls over meat mixture, and sprinkle with 2 ounces Italian-blend cheese. Cover and cook 5 minutes or until cheese melts. Sprinkle with parsley and black pepper, if desired.

Notes

This recipe was taken from: Weight Watchers Five-Ingredient 15-Minute Recipes Winter 2014 p.25

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https://www.mommysroadtohealth.com/beefy-skillet-penne/

Bacon-Ranch Chicken Pasta

September 20, 20157 Points Plus, 7 Smart Points, Chicken, Main Dish, PastaMintymomma

Bacon-Ranch Chicken Pasta

Total Time: 16 minutes

Yield: 6

Serving Size: 1 1/2 cups

Calories per serving: 7

Sodium per serving: 7

Bacon-Ranch Chicken Pasta

Ingredients

6 ounces uncooked medium yolk-free egg noodles
1 tablespoon light butter
1 (12 ounce) package fresh broccoli florets
Cooking spray
2 cups chopped cooked chicken breast
1 cup lowfat buttermilk
1/2 cup nonfat sour cream
2 tablespoons dry ranch dressing mix
8 tablespoons real bacon pieces
1 ounce shredded fresh Parmesan cheese (about 1/4 cup)
1/4 teaspoon freshly ground black pepper

Instructions

Cook noodles according to package directions, omitting salt and fat; drain. Add butter, and stir to combine; keep warm.
While noodles cook, microwave broccoli according to package directions. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook 2 to 3 minutes or until lightly browned.
Combine buttermilk, sour cream, and dressing mix in a large bowl, stirring with a whisk until smooth. Add noodles, broccoli, and chicken. Toss until noodles are coated. Sprinkle with bacon, cheese, and pepper.

Notes

This recipe was taken from: Weight Watchers Five-Star Top-Rated Recipes Summer 2013 p.42

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https://www.mommysroadtohealth.com/bacon-ranch-chicken-pasta/

Shrimp and Linguine with Lemon-Basil Cream Sauce

September 20, 20157 Smart Points, 8 Points Plus, Main Dish, Pasta, SeafoodMintymomma

Shrimp and Linguine with Lemon-Basil Cream Sauce

Total Time: 17 minutes

Yield: 6

Serving Size: 1 cup

Calories per serving: 8

Sodium per serving: 7

Shrimp and Linguine with Lemon-Basil Cream Sauce

Ingredients

1 tablespoon olive oil
1 1/4 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (9 ounce) package refrigerated linguine
14.5 ounces light Alfredo sauce
1/4 cup chopped fresh basil
1 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice

Instructions

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp and garlic to hot oil. Cook 5 minutes or until shrimp are done, stirring occasionally. Remove shrimp from pan.
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, combine Alfredo sauce and next 3 ingredients in pan. Cook 1 minute or until thoroughly heated. Return shrimp to pan; cook 1 minute or until thoroughly heated. Toss shrimp mixture with pasta. Serve immediately.

Notes

This recipe was taken from: Weight Watchers Five-Star Top-Rated Recipes Summer 2013 p.36

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https://www.mommysroadtohealth.com/shrimp-and-linguine-with-lemon-basil-cream-sauce/

Chicken Alfredo Lasagna

September 4, 201510 Smart Points, 9 Points Plus, Chicken, Italian, Main Dish, PastaMintymomma

Chicken Alfredo Lasagna

Prep Time: 20 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 servings

Serving Size: 1/8

Calories per serving: 9

Sodium per serving: 10

Chicken Alfredo Lasagna

Ingredients

1 Tablespoon olive oil
1 pound ground chicken breast
1 cup refrigerated prechopped onion
1 (8 ounce) package presliced cremini mushrooms
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon salt
8 ounces preshredded part-skim mozzarella cheese (about 2 cups), divided
1 cup part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 1/4 cups light creamy Alfredo Sauce
9 no-boil lasagna noodles
Cooking spray

Instructions

Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Spoon chicken into a large bowl.
Add onion and mushrooms to pan; cook 6 minutes or until tender. Add to chicken in bowl. Stir in 1/4 teaspoon pepper and salt.
Combine 4 ounces mozzarella cheese, ricotta cheese, spinach, and 1/4 teaspoon pepper in a medium bowl.
Spread 1/4 cup Alfredo sauce in the bottom of a 13x9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over Alfredo sauce; top with half of chicken mixture, half of spinach mixture, and 2/3 cup Alfredo sauce. Repeat layers, ending with noodles. Spread remaining Alfredo sauce over noodles. Sprinkle with 4 ounces mozzarella cheese. Cover with foil.
Bake at 350 degrees for 30 minutes. Remove foil, and bake an additional 15 minutes or until noodles are done. Let stand 5 minutes.

Notes

This recipe was taken from: Weight Watchers Best One-Dish Recipes Fall 2014 p.67

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https://www.mommysroadtohealth.com/chicken-alfredo-lasagna/

Mommy's Road to Health

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Category Archives: Pasta

Creamy Garlic Shrimp and Pasta

Grilled Chicken Penne al Fresco

Chicken Carbonara

Baked Rigatoni

Baked Spaghetti

Beefy Skillet Penne

Bacon-Ranch Chicken Pasta

Shrimp and Linguine with Lemon-Basil Cream Sauce

Chicken Alfredo Lasagna