Arugula & Basil Pesto Linguine

Ingredients:

• 12 oz. spelt linguine
• 4 cups arugula leaves
•  1 cup tightly packed basil leaves
• 3-4 garlic cloves, minced
• salt
• freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese

Makes 4 Servings

1. Prepare the pasta according to package directions. Drain and place in a large serving bowl.
2. Meanwhile, in a food processor or blender, combine the arugula, basil, garlic, pine nuts, salt, and pepper to taste. Process coarsely to chop.
3. With the food processor running, slowly add the oil in a steady stream until the mixture is smooth.
4. Toss the pasta with the pesto. Sprinkle with the Parmesan cheese and serve.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I call a Taste of Italy. I recently visited the Amalfi Coast and there is no such thing as bad food. I had a pasta dish that was cooked in butter and served with pesto on the side and it was delicious. This recipe almost comes close. I like to think of it as South Beach visits Naples. You can use spinach, arugula, Swiss chard, or kale in this recipe blended with the pesto and the meal is absolutely delicious. The blended pasta and pesto is heavenly delicious topped with the Parmesan cheese and served with a glass of wine. This dish melts in your mouth and will take you back to Italy.

Linguine Pesto With Shrimp & Asparagus

Ingredients:

• 6 oz. whole wheat linguine
• 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tsp. extra-virgin olive oil
• 3/4 lb. shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 (14-oz.) can Italian peeled tomatoes
• 1/4 tsp. salt
• 2 tbsp. prepared pesto
• grated zest of lemon
• 6 pitted black olives, chopped

Makes 4 Servings (1 1/2 cups)

1. Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and  pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
3. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
 

 



Pasta Fra Diavolo

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3 tbsp tomato paste
• 2 tbsp dry red wine
• 1/2 tsp granulated sugar
• 1/4-1/2 tsp crushed red pepper
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 pound linguine

Makes 4 Servings

1. In a large saucepan over medium heat, heat the oil. Add the onion and garlic; cook stirring frequently, until golden, about 8 minutes.
2. Add the tomatoes, tomato paste, wine, sugar, salt and red pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes. Stir in the parsley.
3. Meanwhile, cook the the linguine according to package directions. Drain and divide evenly among 4 plates. Spoon the sauce over linguine.

WW POINTS VALUE: 5 pts (1 cup and 3/4 cup sauce)

Note: This recipe appears in the WW New Complete Cookbook. I had a craving for a pasta dish and I came across this recipe by accident and it looked to good to pass up. Fra Diavolo is Italian for "Brother Devil" and is a spicy sauce that ius used in seafood or pasta. I loved this dish as did my mom. It was sophisticated comfort food with some spice. You may have seen this dish on the menu as Shrimp Fra Diavolo. I didn't add seafood to this dish but if you want toadd seaffod, stir 3/4  pound of peeled and deveined shrimp into the simmering sauce. Then return the sauce to a simmer and cook until the shrimp are just opaque in the center, about 3 minutes. If you add shrimp to this dish, the point value will increase 2 points.  According to Iron Chef Mario Batali, this sauce is  Italian-American and rarely served in Italy. This classic Italian-American dish can be made right in your own kitchen and everyone will be happy and fulfilled. If you're thinking about going out to that local Italian restaurant, DON"T! Stay in and cook this restaurant-quality meal. Buon Apettito!

Linguine Alfredo

Ingredients:

• 1 tbsp butter/fat free margerine
• 2 garlic cloves, minced
• 1 tbsp whole wheat flour
• 1 cup skim milk
• 1/4 cup fat-free cream cheese
• 1/4 cup grated Asiago or Parmesean Cheese
• 1 cup broccoli florets
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 carrot thinly sliced or 1/2 cup cup carrots finely chopped
• 4 cups hot cooked linguine

Makes 4 servings

1. In a medium nonstock saucepan over medium-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, unil slightly thickened, about 2 minutes. Whisk in the cream cheese and Asiago/Parmesean; cook, stirring, until smooth, 1-2 minutes. Remove from the heat and cover to keep warm.
2. Meanwhile, place the broccoli, bell pepper and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover and steam until tender-crisp, about 3 minutes.
3. In a large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss to coat thoroughly. Serve at once.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I'm glad I cooked it tonight. You can make this dish in 20 minutes or less. This dish is perfect for vegetarians who are looking for comfort food. If you want to save time with the vegetables, chop them all up and put them in a microwavable bowl with a little water and cook them for about 4 minutes. Then mix the vegetables in with the pasta.