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Recipe for Linguine and peas with ricotta pesto
Source: Weight Watchers pointsplus
Prep 10 MIN
Cook 20 MIN
7 PointsPlus™ per serving
ounces spinach linguine or fettuccine
2 cups frozen green peas
1 cup fat-free ricotta
¼ cup prepared basil pesto
2 tablespoons grated parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
`2 tablespoons chopped fresh flat-leaf parsley
Cook pasta according to package directions, adding peas during last 2 minutes of cooking. Drain, reserving ¼ cup of cooking water.
Meanwhile, stir together ricotta, pesto, Parmesan, salt and pepper in large bowl., Add pasta mixture, reserved pasta water, and parsley: toss to coat.