Pasta with Zucchini and Tomatoes, Pasta with Asparagus, Noodles with Chicken and Broccoli

Pasta with Zucchini and Tomatoes

  • 2 zucchini spiralized
  • 2 cups grape tomatoes, halved
  • 8 oz. angel hair pasta
  • ¼ cup low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 4 teas. olive oil
  • 2 Tbsp. chopped fresh parsley
  • salt and pepper to taste
  • pinch of red pepper flakes
  • grated Parmesan cheese, optional

Cook pasta in boiling salted water according to package directions. While pasta is cooking heat a large sauté pan over medium-high heat and add the olive oil. When oil is hot add the garlic and onion and cook until soft, about 1 minute. Add the zucchini and salt and pepper. Cook for about 1 ½ minutes, add the tomatoes, crushed red pepper flakes, parsley and chicken broth. Adjust salt and pepper, if necessary. Stir and cook the zucchini mixture for an additional 1 minute. Remove pan from heat. Drain pasta and reserve some of the water. Toss the pasta well with the zucchini and tomato mixture. Add some of the pasta water if needed and serve with Parmesan cheese, if desired. Recipe makes 4 servings Estimated WW Smart points 7 per serving.

Pasta with Asparagus

  • 1 lb. thin asparagus
  • 6 oz pasta such as Dreamfields or Ronzoni Smart Taste
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 large egg yolk
  • ¼ cup freshly grated Parmigiano-Reggiano cheese

Remove the tough stems from the asparagus and cut the remaining asparagus into 2-inch pieces. Place 4 cups of water with a little salt in a large pot and bring the water to a boil. Add the asparagus to the boiling water and cook until crisp tender, about 3-5 minutes. Drain the asparagus, but reserve 1 1/2 cup of the asparagus water. Cook the pasta according to package directions for al dente. Heat the olive oil in a sauté pan over medium heat. When oil is hot add the garlic and cook until it is golden. Add the asparagus and salt and pepper and sauté 1-2 minutes. Toss the asparagus with the oil and garlic while it is cooking.

Combine the egg yolk, cheese and 1 cup of the reserve dasparagus water in a small bowl. Season with salt and pepper. Mix well. Drain the cooked pasta and return the drained pasta to the pot. Add the egg mixture to the pasta and cook this mixture over medium-low heat for about 2 minutes, or until sauce thickens and sticks to the pasta. Toss in the asparagus and mix well. If necessary, adjust the salt and pepper. If pasta is too dry add more reserved liquid a little at a time. Serve with additional grated cheese Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Noodles with Broccoli and Chicken

  • 12 oz. shredded cooked chicken breast
  • 6 oz. no-yolk noodles (or Ronzoni Smart taste noodles)
  • 4 oz. shredded reduced fat sharp cheddar cheese
  • 12 oz. chopped fresh broccoli florets
  • 4 cloves garlic, minced
  • 1 medium shallot, sliced very thin
  • 1 3/4 cups low sodium chicken broth
  • 3 Tbsp. flour
  • 1 cup 1% milk
  • 3 Tbsp. shredded parmesan cheese
  • 2 Tbsp. seasoned breadcrumbs
  • 1 Tbsp. butter
  • 2 teas. olive oil
  • salt

Cook noodles in salted water according to package direction to just before the noodles reach al dente, about 2 minutes less than time indicated on package. Do not overcook. Drain noodles and set aside. Heat the oil in a large skillet over medium heat. Add the garlic to the hot oil and cook until golden, about 1 minute. Add the broccoli and a dash of salt, cover the broccoli and sauté for about 2 minutes over medium heat until the broccoli begins to soften. Set aside. Preheat oven to 375 degrees F. Spray a 9×12 inch baking dish with cooking spray. Heat the butter in a large pot over medium-low heat. When butter has melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well. Cook over medium-low heat for an additional 2-3 minutes. Whisk in the chicken broth slowly until well combined. Slowly add the milk and bring mixture to a boil.

Continue mixing occasionally until liquid thickens, 6-7 minutes. Remove the pot from the heat and stir in the cheddar cheese and 1 tablespoon of the parmesan cheese. Stir until the cheese melts. Add the shredded chicken,noodles and broccoli to the sauce and mix well. Pour the noodle, chicken and broccoli mixture into the prepared baking dish and top with remaining parmesan cheese and breadcrumbs. Spray cooking spray over the top of the casserole and bake for about 20-25 minutes. Recipe makes 6 servings Estimated WW Smart points 7 per serving.