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Weight Watchers Recipes: Pasta Primavera, Hummus

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Sep 21, 2009 8:33 am US/Eastern

Weight Watchers Recipes: Pasta Primavera, Hummus

PITTSBURGH (KDKA) ― If you're looking to lose weight, but don't want to sacrifice flavor try these two Weight Watchers recipes for pasta primavera and hummus today!

Creamy Curry Pasta Primavera
Edamame Hummus

Creamy Curry Pasta Primavera - http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=103561

POINTS Value: 6
Servings: 4
Preparation Time: 18 minutes
Cooking Time: 20 minutes
Level of Difficulty: Easy

Ingredients

8 oz uncooked whole-wheat spaghetti
1 spray(s) cooking spray
1 medium onion(s), chopped
1 pound(s) frozen mixed vegetables, thawed
1 Tbsp curry powder
1/2 cup(s) fat-free chicken broth, reduced-sodium
2/3 cup(s) plain fat-free yogurt
1/4 cup(s) cilantro, fresh, chopped
2 medium scallion(s), thinly sliced

Instructions

Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.

Meanwhile, coat a large nonstick skillet with cooking spray and set over medium heat. Add onion and vegetables; sauté until softened, about 3 minutes. Add curry powder; cook 20 seconds more. (Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.)

Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute. Stir in yogurt; bring mixture to lowest possible simmer. Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.

Edamame Hummus - http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=142471

POINTS Value: 2
Servings: 10
Preparation Time: 12 minutes
Cooking Time: 0 minutes
Level of Difficulty: Easy

Hummus is a Middle Eastern dip typically made from chickpeas. This version uses edamame and Asian seasonings to give it delicious Japanese flavor.

Ingredients

4 medium scallion(s), thinly sliced
1 medium garlic clove(s), quartered
3 cup(s) edamame (shelled), cooked
1/4 cup(s) low-sodium soy sauce
1/4 cup(s) rice vinegar
1 fl oz mirin, or sweetened Japanese cooking wine (about 2 Tbsp)
1 Tbsp canned tahini
1 tsp wasabi powder
1 Tbsp toasted sesame oil
1/2 tsp sea salt, or to taste

Instructions

Place all ingredients in a food processor fitted with a chopping blade; pulse a few times, scrape down sides of bowl and process until smooth. Season with salt, if desired. To store, scrape into a medium bowl, cover and refrigerate for up to 4 days; return to room temperature before serving. Yields about 1/4 cup of hummus per serving.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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© MMIX, CBS Broadcasting Inc. All Rights Reserved.