Linguine With Clams And Red Peppers Weight Watchers Recipe 55

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LINGUINE WITH RED PESTO CLAM SAUCE



Linguine With Red Pesto Clam Sauce image

My favorite pasta dish is Linguine Alle Vongole or linguine with clam sauce. This quick version uses tomato pesto which adds a really nice flavor to the dish. If you can't get tomato pesto, you can use basil pesto. Big fan of clams? Use 2 cans but only liquid from 1 can. The trick to this recipe is to make the sauce while the linguine cooks so that it's all ready at the same time. Buon Appetito!

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces linguine
1 tablespoon olive oil
1 cup onion, finely diced
4 garlic cloves, chopped
1 (10 ounce) can baby clams, with liquid
1/2 cup white wine
1/2 tablespoon white wine vinegar
1/4 cup red pesto sauce
1 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 cup fresh parsley, chopped
salt and pepper, to taste
fresh parmesan cheese, grated (to garnish)
fresh parsley, chopped (to garnish)

Steps:

  • Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
  • Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
  • Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
  • Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!

Nutrition Facts : Calories 458.4, Fat 5.5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 458, Carbohydrate 72.5, Fiber 3.7, Sugar 4.4, Protein 22.9

LINGUINE WITH RED CLAM SAUCE



Linguine With Red Clam Sauce image

Adopted from Cooking for Comfort Book. This is very nice with a fresh salad and a glass of wine. If you want more clams and less pasta reduced the amount of pasta.

Provided by bigbadbrenda

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

48 littleneck clams
2 cups water
1 cup dry white wine
1 teaspoon dried oregano
3 sprigs parsley
3 tablespoons chopped fresh parsley
1 lb fresh linguine
3 tablespoons olive oil
4 garlic cloves, thinly sliced
2 cups diced tomatoes
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon hot red pepper flakes
salt and pepper

Steps:

  • Scrub the clams.
  • Bring the water and 1/2 cup of wine, 1 tsp dried oregano and the 3 sprigs of parsley to a boil.
  • Add the clams, cover and cook till clams open, it takes 2-3 minutes.Remove the clams as they open. Throw away any that don't open. When they have all opened take the pot off the heat. Pour the liquid through a strainer. remove the clams from the shells, cut in half and set aside with the liquid. Throw away the shells.
  • Prepare the linguini according to package directions.
  • Clean the pot that the clams were cooked in and dry it.
  • Heat oil and sauté the garlic until it starts to brown, takes about 30 seconds.
  • Add the tomatoes, chopped basil, remaining parsley, fresh oregano and the remaining wine and hot pepper flakes.
  • Bring to boil, cook a few minutes till tomatoes soften.
  • Add the clams with the reserved liquid and cook for 2 minutes, until well blended. Season with salt and pepper.
  • Add cooked linguini to the pan, stir to coat and serve.

Nutrition Facts : Calories 635.9, Fat 14.7, SaturatedFat 2, Cholesterol 142, Sodium 418.4, Carbohydrate 78, Fiber 2.3, Sugar 5.5, Protein 36.5

WW PASTA WITH WHITE CLAM SAUCE - 7 PTS



Ww Pasta With White Clam Sauce - 7 Pts image

Make and share this Ww Pasta With White Clam Sauce - 7 Pts recipe from Food.com.

Provided by teresas

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 (10 ounce) cans baby clams, undrained
2 tablespoons olive oil
6 garlic cloves, sliced
1 (8 ounce) bottle clam juice
1 teaspoon dried basil
1/2-3/4 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
6 cups pasta (linguine, about 12 oz uncooked)
1/2 cup fresh parsley, chopped
1 teaspoon lemon rind, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese, freshly shredded

Steps:

  • Drain clams, reserving juice.
  • Set clams and juice aside.
  • Heat olive oil in a small saucepan over medium heat.
  • Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
  • Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
  • Reduce heat, and simmer, uncovered, 3 minutes.
  • Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
  • Combine pasta and clam sauce in a large bowl.
  • Add chopped parsley, lemon rind, salt, and pepper; toss well.
  • Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
  • Sprinkle 2 tsp Parmesan cheese over each serving.

WEIGHT WATCHERS TOMATO AND PEPPER LASAGNA (7 PTS.)



Weight Watchers Tomato and Pepper Lasagna (7 Pts.) image

Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.

Provided by rashizzle123

Categories     European

Time 1h24m

Yield 8 serving(s)

Number Of Ingredients 11

24 ounces marinara sauce, store-bought
1 cup canned diced tomato, fire-roasted, drained
1 cup part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese, cheeses
1 cup shredded parmesan cheese, Parmigiano-Reggiano suggested
1/4 cup fat free egg substitute
1/4 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
6 item(s) dry lasagna noodles, regular or whole-wheat
1/2 cup roasted red pepper, water-packed, cut into thin strips

Steps:

  • Preheat oven to 350ºF.
  • In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
  • Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
  • Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
  • Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.

WW LINGUINE WITH HERBED BUTTER 5-POINTS



Ww Linguine With Herbed Butter 5-Points image

This is a delicious dish out of the Weight Watchers cookbook called "Cook it Quick". Try this recipe and see whether you don't agree that a small amount of butter is the perfect carrier for herbs.

Provided by teresas

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces linguine
2 tablespoons unsalted butter
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, minced
1 tablespoon fresh thyme leave
1 tablespoon oregano, minced
1 garlic clove, bruised and peeled
1/4 teaspoon salt
pepper

Steps:

  • Cook the linguine according to package diretions.
  • Drain and put in a serving bowl.
  • Meanwhile, melt the butter in a small nonstick skillet.
  • Add the parsley, basil, thyme, oregano, garlic, salt and pepper.
  • Reduce the heat and cook until the herbs wilt.
  • Discard the garlic.
  • Pour the herbed butter over the linguine and toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 212.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 150, Carbohydrate 32.6, Fiber 1.6, Sugar 1.2, Protein 5.8

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