I thought this Lemon Pasta looked delish so I decided to share the recipe with you. I would probably add some chicken with it added just a couple of Weight Watchers points.
If you get a chance to try this let me know how you like it! Have a wonderful day!
POINTS® Value: 6
Preparation Time: 10 min
Cooking Time: 11 min
Level of Difficulty: Easy
We revamped this classic by replacing heavy cream with an egg. The dish is light and lemony, a fantastic quick meal.
8 oz uncooked whole-wheat spaghetti
2/3 Tbsp unsalted butter, or 2 teaspoons
2 tsp olive oil
1/2 cup(s) canned chicken broth, or less as needed
1 large egg(s), beaten
1/3 cup(s) grated Parmesan cheese
3 Tbsp fresh lemon juice, or to taste
2 1/2 tsp lemon zest, or to taste
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup(s) parsley, fresh, minced
* Cook pasta according to directions; drain and set aside.
* Add butter and oil to pasta pot; melt over medium-low heat. Add broth; stir and heat through about 1 minute.
* Remove pot from heat and add pasta, egg and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley. Yields about 1 cup per serving.
* You’ll need 1 medium lemon for the zest and juice.