Thursday, January 27, 2011

Pasta with Vodka Sauce...on Weight Watchers!


I want to take minute to talk to you all about one of most dieter's pet peeves. The ever-present Food Police. You know the type. They are always asking things like, "Should you be eating that?" or "Are you allowed to eat that on Weight Watchers?" or "Isn't that high in fat/calories/carbs?"

First: If you love a person and truly have their best interest at heart, phrase the question nicely, calmly, and in a caring manner. We might still snip at you, but your intentions will show through and we'll appreciate the support. I mean, if I was about to sit down to a pan full of brownies, I'd want my husband to ask me if I really thought that was a good idea. I would want the support.

But if I'm sitting down to a brownie a la mode, with a big ol' grin on my happy face, I've already counted the points values for those items on my plate. I've planned. I've sacrificed. And gosh darn it, I'm going to enjoy every bite of it.

And I'm allowed to eat whatever I want to eat. Even brownies. Even a la mode.

And so Food Police asking if I can/should/really want to/am allowed to eat that decadent dessert are just nosy and rude.

Weight Watchers isn't about deprivation. As a matter of fact, we're encouraged to treat ourselves, however we see fit, every week, even!

This recipe uses vodka sauce. Vodka sauce has heavy whipping cream in it! Yes, even heavy whipping cream has a place in Weight Watchers.

This is a Weight Watchers recipe, mildly modified to suit what I had on hand. And it goes from pan to table in the time it takes to cook the pasta!

Pasta with Vodka Sauce
Serves 6 (9 Points Plus value per serving)

What You Need:
  • 12 oz pasta (penne is traditional but use what you have)
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • 3 Tbsp tomato paste
  • 1/4 cup chopped fresh parsley
  • salt & pepper to taste
  • 1/4 cup (2 oz) vodka
  • 1/2 cup heavy whipping cream
How it's Done:
  1. Cook pasta al dente and drain.
  2. Meanwhile, heat the oil in a skillet over medium heat. Saute' the onion and garlic for three minutes.
  3. Add the tomato paste, parsley, salt, and pepper. Cook and stir for about five minutes, scraping the bottom of the pan.
  4. Pour in the vodka, cook and stir, scraping the bottom of the pan, for three minutes.
  5. Reduce the heat to low and stir in the cream. Cook and stir three more minutes.
  6. Toss sauce with the pasta. Yields about one cup per serving.

4 comments:

Hillbilly Betty said...

I make a very similar recipe, but I add in cooked bulk sausage (1 lb.) and frozen peas to the sauce as it is cooking. Sooooooo good!

Jenn said...

I LOVE pasta with vodka sauce.. one of my favorite ways to eat pasta!
Girl, my sister and I where just talking about Foodie Police. The other day at lunch I was indulging in some macaroni and cheese and this lady came up to me and said... "oooohhh....do you really want all those extra calories?" LOL I look at her and smiled and said ABSOLUTELY!!

Michelle said...

Oh my gosh! Are you kidding? A stranger at that! The nerve of her! Sheesh! On a side note...mmmm...mac and cheese....

Jess said...

Love vodka sauce. It's probably my fav kind of pasta sauce. I love to eat mine with spaghetti squash. I think the tartness of the sauce compliments the sweetness of the squash.

Your meal looks delicious. Tell all those busy bodies to butt out!

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