I have officially found my new favorite weight watchers recipe. I really cannot express to you how much I am in love with this recipe. It does not taste like it is diet (avoid these 4 diet mistakes) friendly. It really tastes like a recipe from an authentic Italian restaurant with a very expensive price attached. It is so good that I made it twice this week, and I doubled the recipe last night so I could eat it again today and this week. It is heavenly. Really. I also love that it is so simple that it only takes a few minutes to make it. I have to thank Amy for posting this on her blog At the Pink of Perfection. She was right. It is to die for.
I must confess that I saved my points for the day so I can have two servings tonight. That is right ladies, I’m not scared.
I may have used a little more garlic than the recipe says, but I love me some garlic. Mmmmm.
Serves 4
Calories per serving: 371 (with penne)
5 WW pts per serving (for sauce only)
5 WW pts per serving (for sauce only)
2 teaspoons olive oil
3 cloves garlic
1/2 cup chopped yellow onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
1/4 tsp red pepper flakes
1/4 tsp garlic powder
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper
1. Bring a large pot of salted water to a boil for the penne.
2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.
3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.
4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.
I also did not have fresh basil to put in the sauce, but the dried was good. The original recipe says to drizzle olive oil over the top, but I omitted that, and it was not missed. I would rather save my points.
The first time I made this I only had Asiago cheese and that was really good. The second time I used Parmesan. They are both really good, but obviously the Asiago tasted a lot cheesier and salty. But I loved it both ways. If you like the taste of Asiago, I say go for it!
I used the wheat mini penne so the whole meal was 11 WW points plus points. So depending on your pasta it may be more or less points.
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