Penne with Vodka Sauce

Penne with Vodka Sauce-Weight Watchers

1 Tbsp unsalted butter
2 medium shallot(s), minced (about 1/2 cup)
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, minced
1/2 tsp sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 Tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 cup(s) heavy whipping cream
20 leaves basil, fresh, cut into ribbons (chiffonade)

*Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
*Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
*Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.

Spring Asparagus and Lemon Fettuccine

Spring Asparagus and Lemon Fettuccine
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=77461

	1/2 pound(s) uncooked fettuccine
	2 tsp butter
	2 tsp olive oil
	1 pound(s) asparagus, cut into 1-inch pieces
	1/2 tsp table salt
	1/4 tsp black pepper
	1 large egg(s)
	1 cup(s) fat-free half-and-half
	1 tsp cornstarch, mixed with 1 tablespoon water
	1/4 cup(s) parsley, fresh, chopped
	2 tbsp grated Parmesan cheese
	1 tbsp lemon zest
	2 tbsp fresh lemon juice

Instructions

• Cook pasta according to package directions; drain and keep hot.
  
  
• Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
  
  
• In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.

Asian Style Lettuce Wraps

Asian Style Lettuce Wraps
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=50436

	1 medium onion(s), finely chopped
	1 tsp minced garlic
	1/2 pound(s) ground pork
	1/2 pound(s) ground veal
	1 tsp soy sauce
	1 tbsp oyster sauce
	2 1/2 cup(s) mung bean sprouts
	8 piece(s) lettuce, large leaves
	1 tbsp sesame seeds, toasted

Instructions

• Coat a nonstick pan with cooking spray and heat. Cook onion, garlic, pork and veal, stirring, until meat is browned.
  
  
• Add soy and oyster sauces, stir and reduce heat. Cook, uncovered, for 5 minutes, stirring occasionally.
  
  
• Stir in bean sprouts just before serving. Divide meat between lettuce leaves and sprinkle with sesame seeds. Roll lettuce leaves and enjoy.