Weight Watchers Recipes
Pasta with Lemon Cream
3 Points Per Serving
15 ounces lowfat ricotta cheese
dash salt
1 teaspoon grated lemon rind
1 teaspoon nutmeg
4 cups cooked pasta
Empty ricotta into blender or food processor, using the steel blade. Add salt.
Process until all graininess disappears and ricotta has the texture of thick
whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in
refrigerator.
Drain the hot cooked pasta, then immediately return it to the saucepan it was
cooked
in.
Add the whipped ricotta. Toss until pasta is well coated with the sauce.
Can garnish with parmesan, fresh parsley or a few thin slices of pitted black
olives.
Per serving: 156 Calories (kcal); 2g Total Fat; (12% calories from fat); 11g
Protein;
22g Carbohydrate; 21mg Cholesterol; 247mg Sodium
dash salt
1 teaspoon grated lemon rind
1 teaspoon nutmeg
4 cups cooked pasta
Empty ricotta into blender or food processor, using the steel blade. Add salt.
Process until all graininess disappears and ricotta has the texture of thick
whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in
refrigerator.
Drain the hot cooked pasta, then immediately return it to the saucepan it was
cooked
in.
Add the whipped ricotta. Toss until pasta is well coated with the sauce.
Can garnish with parmesan, fresh parsley or a few thin slices of pitted black
olives.
Per serving: 156 Calories (kcal); 2g Total Fat; (12% calories from fat); 11g
Protein;
22g Carbohydrate; 21mg Cholesterol; 247mg Sodium
$5.99 (Reg. $14.97)
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