about2loseit
New member
We tried a new recipe for dinner and it was great! The kids certainly ate it up. 
It is a WW core recipe but I've listed the nutritional info below for anyone that is interested.
Ingredients:
~1/2 pound whole-wheat rotini (I used penne);
~1 1/2 cups ff ricotta cheese;
~1 cup shredded ff mozzarella cheese;
~4 tsp extra-virgin olive oil;
~6 garlic cloves, thinly sliced (ok, this is just crazy. I used 1 1/2 garlic cloves and it had plenty of garlic taste. I probably could have just used one and it would have been fine.)
~3 plum tomatoes, chopped (I used cherry tomatoes and quartered them);
~1/2 cup thinly sliced fresh basil (I used dried, worked just as well);
~1/2 teaspoon salt;
~1/4 teaspoon freshly ground pepper
Directions:
1. Cook the rotini (penne) according to package directions. Drain and set aside;
2. Meanwhile, combine the ricotta and mozzarella cheeses in a small bowl;
3. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until lightly golden and fragrant;
4. Add the pasta and cook, stirring constantly, until well coated (about a minute);
5. Add the cheeses and cook, stirring constantly, until melted and creamy (about 2 minutes);
6. Remove skillet from heat and stir in tomatoes, basil, salt, and pepper. (I kept cooking until the tomatoes were warm.)
Makes 4 servings - about 1 1/4 cup per serving. (We had four people but everyone was full and there was some left over.)
All ingredients are Core (WW)
Points per serving: 7
Cal: 370
Fat: 6 g
Sat. fat: 1 g
Trans fat: 0 g
Chol: 18 mg
Sod: 618 mg
Carbs: 55 g
Fiber: 8 g
Protein: 25 g
Calcium: 592 mg
It is a WW core recipe but I've listed the nutritional info below for anyone that is interested. Ingredients:
~1/2 pound whole-wheat rotini (I used penne);
~1 1/2 cups ff ricotta cheese;
~1 cup shredded ff mozzarella cheese;
~4 tsp extra-virgin olive oil;
~6 garlic cloves, thinly sliced (ok, this is just crazy. I used 1 1/2 garlic cloves and it had plenty of garlic taste. I probably could have just used one and it would have been fine.)
~3 plum tomatoes, chopped (I used cherry tomatoes and quartered them);
~1/2 cup thinly sliced fresh basil (I used dried, worked just as well);
~1/2 teaspoon salt;
~1/4 teaspoon freshly ground pepper
Directions:
1. Cook the rotini (penne) according to package directions. Drain and set aside;
2. Meanwhile, combine the ricotta and mozzarella cheeses in a small bowl;
3. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until lightly golden and fragrant;
4. Add the pasta and cook, stirring constantly, until well coated (about a minute);
5. Add the cheeses and cook, stirring constantly, until melted and creamy (about 2 minutes);
6. Remove skillet from heat and stir in tomatoes, basil, salt, and pepper. (I kept cooking until the tomatoes were warm.)
Makes 4 servings - about 1 1/4 cup per serving. (We had four people but everyone was full and there was some left over.)
All ingredients are Core (WW)
Points per serving: 7
Cal: 370
Fat: 6 g
Sat. fat: 1 g
Trans fat: 0 g
Chol: 18 mg
Sod: 618 mg
Carbs: 55 g
Fiber: 8 g
Protein: 25 g
Calcium: 592 mg
