Back on the Weight Watchers Wagon (Foodie Friday)

Last year I did Weight Watchers and it worked great! I didn’t feel deprived and lost over 20 pounds. Well, a combination of family functions, holidays, stress, lack of time, and other excuses, I fell off the wagon and gained the weight back. Ugh!

Two days ago I decided that enough was enough and now that the holidays are over, I signed back up. I will be linking up with other blogs to help hold myself accountable and I will get those 20 pounds back off and then some.

In addition to charting my progress I will be sharing Weight Watchers friendly recipes, including their Points total, either from existing recipes or some of my own that have been modified.

Since today is also Foodie Friday, “continue reading” for a yummy, Weight Watchers friendly recipe for Pasta Primavera that even my carnivorous husband loves!

Points value = 8 per serving

  • 8 oz uncooked whole grain long pasta (spaghetti or linguine)
  • 4 tsp olive oil, divided
  • 8 oz uncooked asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
  • 4 oz uncooked sugar snap peas, fresh, trimmed, large ones cut in half (about 1 1/3 cups)
  • 1 small yellow summer squash, halved lengthwise, sliced into 1/2-inch-thick pieces (about 1 cup)
  • 13 3/4 oz canned artichoke hearts (plain, not marinated), drained and quartered
  • 1-2 cloves of garlic, chopped
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup frozen peas, thawed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh basil, thinly sliced
  1. Bring a large pot of lightly salted water to a boil; add pasta and cook according to package directions.
  2. Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat; add asparagus, snap peas and squash. Cook vegetables, stirring often, until vegetables are almost crisp-tender, about 4 minutes.
  3. Stir in artichoke hearts and garlic; cook and stir over low heat until fragrant, about 1 minute.
  4. Stir in tomatoes, peas, salt and pepper. Scoop out 1/3 cup of pasta cooking water and add it to skillet. Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.
  5. Drain pasta; return pasta to pot. Add vegetable mixture, basil and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately.

Yields about 2 1/4 cups per serving.

Regan is a New England native now living in Colorado with her husband and two sons. She is committed to living greener and is an advocate of cloth diapers, babywearing, breastfeeding, and intuitive parenting. She loves to read, cook, bake, write, and explore her new mountain home.

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