Recipe: Penne with Cherry Tomatoes, Provolone and Broccoli (Weight Watchers recipe)

Penne with Cherry Tomatoes, Provolone and Broccoli

1/2 pound penne pasta, uncooked
2 1/2 cups broccoli florets of uniform size
1 tablespoon olive oil
3 thinly sliced garlic cloves
1 pint cherry tomatoes
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 ounces sharp provolone cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, adding broccoli to the pot during the last 2 minutes of cooking. Drain.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring occasionally, until lightly golden, about 1 minute.

Add cherry tomatoes and cook until the skins begin to blister slightly, about 1 minute. Add the pasta and broccoli, 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Cook 2 minutes longer to heat through.

Transfer to a large bowl and stir in provolone cheese and Parmesan cheese.

Serve with mineral water spiked with rose wine and fresh lime wedges.

Makes 4 servings

Per serving: 338 calories, 9 g fat (4 saturated), 12 mg cholesterol, 559 mg sodium, 50 mg total carbohydrates,4 g dietary fiber, 14 g protein, 185 mg calcium

Weight Watchers points = 7

Source: Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes by Weight Watchers