Ww Linguine With Herbed Butter 5 Points Recipes

GARLIC-HERB LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

WW LINGUINE WITH HERBED BUTTER 5-POINTS

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.

WW GARLICKY BAKED SHRIMP 5-POINTS

Steps:

• Preheat oven to 400 degrees.
• Coat 4 individual gratin dishes with cooking spray.
• Divide shrimp among dishes; set aside.
• Combine breadcrumbs and next 4 ingredients; stir in juice and oil.
• Sprinkle breadcrumb mixture over shrimp.
• Place dishes on a baking sheet.
• Bake at 400 degrees for 13 minutes or until shrimp are done and breadcrumbs are lightly browned.

LINGUINE WITH FRESH HERBS

Steps:

• Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
• Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.

WW SEAFOOD LINGUINE - 7 POINTS

Steps:

• In a large nonstick skillet, heat the oil.
• Add the scallions and garlic; cook, stirring constantly, until softened, 2-3 minutes.
• Add the shrimp, crab, wine, lemon juice, pepper flakes, thyme and salt; cook, stirring constantly, until heated through, about 3 minutes.
• Serve the linguine, topped with the seafood mixture.

WW WATERMELON SORBET (5 POINTS)

Steps:

• Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.
• Remove from the heat and chill.
• Cut up the watermelon and remove all the seeds.
• Puree the watermelon in a blender or food processor.
• Stir into the chilled syrup.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• Pack into an airtight container and store in the freezer until ready to serve.

WEIGHT WATCHERS TWO-CHEESE EGGPLANT ROLLS (5 POINTS)

Steps:

• Preheat oven to 350°F Spray 9 x 13 inch baking dish with olive oil nonstick spray.
• Meanwhile, sprinkle both sides of eggplant with salt; place on large baking sheet and let stand 30 minutes.
• Pat salted eggplant dry with paper towels. Rinse and dry baking sheet. Spray both sides of eggplant with olive oil nonstick spray; place on baking sheet. Bake until eggplant softens, about 20 minutes. Let eggplant cool on baking sheet, about 15 minutes.
• To make filling, combine ricotta, mozzarella, egg substitute, parsley, pepper, and allspice, in a large bowl.
• Spread 1/4 cup filling over each eggplant slice and roll up. Place rolls, seam side down, in baking dish. Pour marinara sauce over rolls and bake until rolls are heated through and sauce is bubbly, about 25 minutes.
• If freezing: Let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, thaw in refrigerator overnight. Cover with wax paper and microwave for 5 minutes. Uncover and heat for an additional 3 minutes.