I make a lot of spaghetti, and this is generally what I put on top of it. I threw it together again for lunch today, so I thought I'd post it here. Very simple, super fast, and much more point-friendly than meat sauce.
- Small amount of olive oil in a skillet.
- Artichoke hearts. I use canned in water. Going for convenience here. Drain off the liquid before putting them in the pan. I also break up the pieces a little bit before or during cooking.
- Mushrooms. Again, canned, liquid drained.
- Capers, and a generous splash of the brine because I like the flavor.
- Season to taste.
I don't really "cook" this concoction, just warm on medium-low while I'm boiling my pasta. I also sometimes add canned oysters or clams if I want to add some protein. It would look a lot prettier with more colorful veg, but I promise it's good!
After the pasta is done (I use Barilla Whole Grain Thin Spaghetti), I put a little olive oil on that, and season it - usually with lemon pepper, garlic powder, and onion powder. Fresh herbs would be nice too.
Then my veggies go on top and get mixed in. That's it. I used about half of the vegetables I prepared...I'll make some more pasta in a couple days to use it up, or maybe mix it with some Eggbeaters for breakfast.
You can of course use fresh ingredients if you wish, and whatever veg you like. It would even be a decent way to use leftover veggies that have already been cooked. Bulking up pasta with veg is a good idea in general if you're trying to watch your caloric intake.
Some people think it's not pasta without the sauce, but I beg to differ.
Here's what it looks like when it's done. On the right is some leftover salmon from dinner earlier this week that I had for my protein.
Weight Watchers PointsPlus (for pasta dish only): 7
2 oz uncooked pasta (about 1 cup cooked) - 5
2 tsp olive oil - 2
artichoke hearts, mushrooms, capers - 0