RICHMOND, Va – Weight Watchers representative Bobbi Caldwell dished up a healthy and delicious Linguine with White bean Puttanesca and mixed melon with honeyed ricotta. Bobbi also provided some great advice on out to keep your meals quick, easy, and nutritious as we enter the busy back-to-school season.
Linguine with White Bean Puttanesca
6 ounces of whole wheat linguine
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon dried red pepper flakes
1 (14.5 ounce) can diced tomatoes
12 pimiento-stuffed olives, sliced
1 tablespoon drained capers, chopped
1 (15.5 ounce) can small white beans, rinsed and drained
¼ teaspoon salt
2 tablespoons chopped fresh parsley
1) Cook linguine according to package directions, omitting salt if desired; drain and place in large serving bowl.
2) Meanwhile, heat oil in large skillet over medium-high heat. Add onion, garlic, oregano and crushed red pepper flakes; cook, stirring occasionally, until onion softens, 2-3 minutes. Stir in tomatoes, olives, and capers; simmer, stirring occasionally, until sauce thickens, 6-7 minutes. Add beans and salt; cook until heated through, about 1 minute.
3) Pour beans and sauce over linguine, sprinkle with parsley and serve at once.
Mixed Melon with Honeyed Ricotta
2 cups fat-free ricotta cheese
1 tablespoon + 1 teaspoon honey
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
4 cups cubed cantaloupe
4 cups cubed honeydew
4 cups cubed watermelon
¼ cup toasted wheat germ