Weight Watchers Cook It Fast

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Linguine with White Bean Puttanesca


6 ounces of whole wheat linguine

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

¼ teaspoon dried red pepper flakes

1 (14.5 ounce) can diced tomatoes

12 pimiento-stuffed olives, sliced

1 tablespoon drained capers, chopped

1 (15.5 ounce) can small white beans, rinsed and drained

¼ teaspoon salt

2 tablespoons chopped fresh parsley



  • Cook linguine according to package directions, omitting salt if desired; drain and place in large serving bowl.


  • Meanwhile, heat oil in large skillet over medium-high heat. Add onion, garlic, oregano and crushed red pepper flakes; cook, stirring occasionally, until onion softens, 2-3 minutes. Stir in tomatoes, olives, and capers; simmer, stirring occasionally, until sauce thickens, 6-7 minutes. Add beans and salt; cook until heated through, about 1 minute.


  • Pour beans and sauce over linguine, sprinkle with parsley and serve at once.


Per serving (1 ½ cups): 324 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 897 mg Sod, 57 g Total Carb, 10 g Fib, 15 g Prot, 139 mg Calc. PPV: 8


Mixed Melon with Honeyed Ricotta


2 cups fat-free ricotta cheese

1 tablespoon + 1 teaspoon honey

2 teaspoons vanilla extract

¼ teaspoon ground nutmeg

4 cups cubed cantaloupe

4 cups cubed honeydew

4 cups cubed watermelon

¼ cup toasted wheat germ

  • Stir together ricotta, honey, vanilla, and nutmeg in medium bowl. Toss together cantaloupe, honeydew, and watermelon in large bowl; divide evenly among 4 dessert dishes.


  • Spoon ricotta mixture evenly over fruit and sprinkle evenly with wheat germ.


PER SERVING (3 cups melon cubes, ½ cup ricotta mixture, and 1 tablespoon wheat germ): 211 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 8 mg Chol, 101 mg Sod, 38 g Total Carb, 3 g Fib, 14 g Prot, 159 mg Calc. PPV: 5




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