My Favorite Weight Watchers Pasta Recipes

Updated on April 28, 2017
rmcrayne profile image

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

I shared my favorite “big portion” Weight Watchers recipes earlier. For this article, I have chosen recipes of my favorite pasta dishes. I’ve said before that I used to be a starch-aholic. Italian food would be one giant reason why.

I shared previously my experience with Weight Watchers using their quick start cookbook. You can refer to this article for an overview of Weight Watchers’ older exchange program, and my changes to customize a diet that would work for me. I included some very basic information on what constitutes a serving in my original article. Women’s daily exchanges are 3 fruit, 2 milk, 2 bread, 3 fat, 6 protein, and at least 2 vegetables. (I tweaked my program a bit per my food preferences.) Men get 4 fruit, 2 milk, 4 bread, 3 fat, 8 protein, and at least 2 vegetables.

These pasta recipes reflect my modifications. The only thing wrong with them is that they “taste like more.” Plan on having them with a big green salad.

Recipes in this article:

  1. Spaghetti Pie
  2. Lasagna Rolls
  3. Chicken Broccoli Fettuccine

Spaghetti Pie
Spaghetti Pie | Source

Spaghetti Pie

Yield: 4 servings with 3 protein exchanges, 1 bread, 1 ½ fat, 1 vegetables.

“Crust” Ingredients

  • 2 c thin spaghetti, cooked
  • 1 oz parmesan cheese
  • 1 egg, beaten
  • 1 T, plus 1 tsp butter or olive oil

Filling Ingredients

  • ¾ c ricotta cheese, part-skim
  • 2 tsp butter or olive oil
  • ½ c diced onion
  • ½ c diced red or green pepper
  • 2-3 cloves garlic
  • 5 oz cooked and drained ground beef (weight after cooking)
  • 1 ½ c diced tomatoes with liquid, or 1 ½ c crushed tomatoes
  • 2 tsp tomato paste
  • 2 oz shredded mozzarella cheese

Instructions

  1. Combine ingredients for crust in a bowl. Spray a 9” pie plate with cooking spray. Spread pasta mixture evenly over the bottom and up the side of the pan.
  2. Preheat oven to 350º.
  3. Carefully spread ricotta cheese over bottom of spaghetti crust.
  4. Heat oil or butter in a skillet. Sauté onions, peppers, and garlic.
  5. Add ground beef, tomatoes, tomato paste. Simmer on low for 45 minutes to soften meat. Add a little water if needed.
  6. Spread mixture over ricotta and pasta.
  7. Bake 30 minutes.
  8. Distribute mozzarella over pie and heat until cheese begins to brown, about 10 minutes.
  9. Remove from oven and cool 10 minutes before cutting.

Ever get aggravated by recipes that call for a couple teaspoons or tablespoons of tomato paste? Look for tomato paste in a tube on the shelf with the other tomato products. I saw this on Rachel Ray and later bought some at a specialty store, but now they have it at my WalMart Superstore.

I frequently play with ingredients to match my daily targets for bread or protein exchanges. For example, if you use 2 egg whites instead of 1 egg in the crust, cut the mozzarella to 1 ½ oz, and cut the ground beef to 4 oz, you will save 2 proteins for the pie, or ½ protein exchange per serving, making it 2 ½ protein exchanges instead of 3.

Click thumbnail to view full-size
Lasagna Rolls in pan ready to bake Baked Lasagna Rolls
Lasagna Rolls in pan ready to bake
Lasagna Rolls in pan ready to bake | Source
Baked Lasagna Rolls
Baked Lasagna Rolls | Source

Lasagna Rolls

Yield: 2 servings of 2 lasagna rolls with 2 ½ protein exchanges, 1 bread serving, and 2 vegetable servings each.

Ingredients

  • ¾ c ricotta, part skim
  • 1 egg, beaten
  • 1 oz shredded mozzarella
  • ½ bag baby spinach, or 1 10-oz box frozen chopped spinach
  • 2 tsp parmesan
  • 1/8 tsp oregano
  • 1/8 tsp basil
  • ½ Tbsp Lawry’s garlic powder with parsley
  • 4 curly edge lasagna noodles, cooked and drained
  • 1 c tomato sauce

Instructions

  1. Preheat oven to 350º.
  2. In a bowl, combine ricotta, mozzarella, egg, and seasonings.
  3. On a cutting board or other clean surface, spread out lasagna noodles. Divide cheese filling evenly among the 4 noodles. Spread along length of noodles.
  4. Slice baby spinach into ribbons on a cutting board. Wilt in a skillet. Divide and evenly spread on the 4 lasagna noodles. If using frozen chopped spinach, thaw, drain, and squeeze out as much water as possible. Spread evenly along noodles.
  5. Place lasagna rolls in a baking sprayed baking dish. Cover with tomato sauce.
  6. Bake 40 minutes.
  7. Sprinkle with parmesan.

Light Fettuccine with Chicken and Asparagus

Fettuccine with grilled chicken and asparagus
Fettuccine with grilled chicken and asparagus | Source
Click thumbnail to view full-size
Fettuccine pastaChicken Fettuccine with Broccoli
Fettuccine pasta
Fettuccine pasta | Source
Chicken Fettuccine with Broccoli
Chicken Fettuccine with Broccoli | Source

Chicken Broccoli Fettuccine

This recipe is my modification of two great Weight Watchers pasta recipes: fettuccine and asparagus in parmesan sauce, and fettuccine supreme, which has broccoli and prosciutto.

Yield: 4 servings of 3 protein exchanges, 2 bread, 1 fat, and 2 vegetables.

Ingredients

  • ¾ c ricotta, part-skim
  • 1 c evaporated fat free milk
  • 1 T plus 1 tsp olive oil or butter
  • 8 oz roasted or pan fried boneless chicken breast
  • 3 cloves minced garlic
  • 1 small onion, chopped
  • 2 oz mushrooms, sliced
  • 1 ½ c cooked fine chopped broccoli; drain well if you use frozen
  • 4 c cooked fettuccine
  • 1 oz Parmesan
  • ½ tsp sea salt
  • 1/8 tsp white pepper

Instructions

  1. Combine ricotta and milk in blender or food processor and process until it is smooth.
  2. Heat butter or oil in skillet. Sauté onion, garlic, and mushrooms.
  3. Add broccoli and milk-cheese mixture. Heat on medium, stirring frequently until the sauce begins to bubble.
  4. Slice chicken breast lengthwise, then crosswise, so that pieces are about 1 ½” to 2” long and about 1/4” thick.
  5. Reduce heat. Add chicken, parmesan, salt and pepper. Simmer, stirring constantly for 5 minutes.
  6. Add fettuccine and stir to coat. Reduce heat to low. Heat for 5 minutes.

Jennifer Hudson on Weight Watchers and Weight Loss on GMA

Questions & Answers

    Comments

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    • profile image

      wardahg 

      6 years ago

      thnaks i love the Chicken Broccoli Fettuccine

    • JasonPLittleton profile image

      JasonPLittleton 

      7 years ago

      Thanks for the Ingredients.

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      7 years ago from San Antonio Texas

      Thanks AlmostLola.

    • AlmostLola profile image

      AlmostLola 

      7 years ago

      They all look so good!

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      8 years ago from San Antonio Texas

      Thanks kiwi.

    • kiwi91 profile image

      kiwi91 

      8 years ago from USA

      These recipes look really good, I would've never guessed they were Weight Watchers. Nice work.

    • rmcrayne profile imageAUTHOR

      rmcrayne 

      8 years ago from San Antonio Texas

      Thanks Paradise, Pamela, and nifty50!

    • nifty@50 profile image

      nifty@50 

      8 years ago

      Great recipes! Voted up!

    • Pamela99 profile image

      Pamela Oglesby 

      8 years ago from Sunny Florida

      Absolutely wonderful looking pictures so I know the recipes are good. I'll bookmark this one.

    • Paradise7 profile image

      Paradise7 

      8 years ago from Upstate New York

      Thanks, RM! These all look great to me. More bookmarking in order, here!

    • zzron profile image

      zzron 

      8 years ago from Houston, TX.

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