Creamy Pasta And Cheese Ww Style Recipes

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PENNE IN CREAMY GARLIC CHEESE SAUCE (WW)



Penne in Creamy Garlic Cheese Sauce (Ww) image

Make and share this Penne in Creamy Garlic Cheese Sauce (Ww) recipe from Food.com.

Provided by lazyme

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 garlic cloves, peeled
3 cups small broccoli florets
6 ounces penne pasta
2 cups evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 1/2 ounces reduced-fat cheddar cheese, grated
1 1/2 ounces parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

  • In large pot of boiling water, cook garlic 3 minutes, until softened.
  • With slotted spoon, remove garlic from water.
  • Mince garlic; set aside.
  • In same pot of boiling water, cook broccoli 3 minutes, until bright green and just softened.
  • With slotted spoon, remove broccoli from water; set aside.
  • In same pot of boiling water, cook penne 8-10 minutes, until tender.
  • Drain, discarding liquid; set aside.
  • Meanwhile, in large nonstick skillet, with wire whisk, combine milk and flour, blending until flour is dissolved.
  • Cook over medium heat, stirring constantly with wire whisk, 4 minutes, until mixture is bubbling and thickened; stir in minced garlic.
  • Reduce heat to low.
  • Add cheddar and Parmesan cheeses, pepper and salt to milk mixture; cook, stirring constantly, until cheeses are melted.
  • Stir in cooked broccoli and penne; cook, stirring frequently, just until heated through.
  • SERVING (1 1/2 CUPS) PROVIDES: 1 Milk, 1 1/2 Vegetables, 1 Protein, 2 Breads, 10 Optional Calories.
  • PER SERVING: 384 Calories, 6 g Total Fat, 4 g Saturated Fat, 21 mg Cholesterol, 590 mg Sodium, 56 g Total Carbohydrate, 5 g Dietary Fiber, 27 g Protein, 673 mg Calcium; 7 points.

Nutrition Facts : Calories 361.9, Fat 6.4, SaturatedFat 3.4, Cholesterol 20.4, Sodium 549, Carbohydrate 55.9, Fiber 5, Sugar 14.8, Protein 22.1

CREAMY PASTA AND CHEESE WW STYLE



Creamy Pasta and Cheese Ww Style image

My mother used to make mac n' cheese with mozzarella, ricotta cheese and tomatoes -- although her's was a lot higher in the calorie/fat count than this delicious version, everyone gobbled this one up! At first the green spinach seemed a bit strange and unfamiliar in mac n' cheese, but my family got past that in a hurry as they filled their plates up with more of this mac n' cheese. Although the original recipe called for capellini, but I used rotini, which looks more like the traditional mac n' cheese that we know and love. Recipe source: WW Magazine (March 2008) If you are following the WW flex plan this is 6 points/serving. Sometimes it's hard to find fat-free cheese, you can also use part-skim or skim cheese and add a point or so if following the WW flex plan. I used part skim mozzarella and part skim ricotta and I counted it as 8 points.

Provided by ellie_

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb whole wheat pasta (see note in description)
2 teaspoons olive oil
3 tomatoes, diced
2 garlic cloves, pressed
1 (6 ounce) package Baby Spinach
1 cup fat-free ricotta cheese
1 cup fat free mozzarella cheese, shredded
1/2 teaspoon salt

Steps:

  • Cook the pasta according to package directions; drain but reserve 1/4 cup or so of the cooking liquid.
  • While the pasta is cooking start preparing the sauce.
  • In a large skillet heat the oil over medium high heat. Add tomatoes and garlic to skillet; cook, stirring frequently for 2 -3 minutes or until tomatoes are softened.
  • Stir in spinach in batches; stirring until wilted.
  • Add the cooked pasta, reserved cooking liquid, cheeses and salt. Cook, stirring frequently until cheese is melted.

Nutrition Facts : Calories 286.7, Fat 3.4, SaturatedFat 0.5, Cholesterol 5.1, Sodium 543.7, Carbohydrate 49.4, Fiber 2.6, Sugar 3, Protein 19.4

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