Skillet Spaghetti Bolognese

Here’s another recipe where, if you look at, you think, how can so few ingredients make something so good?? I mean, there’s hardly anything to it. I thought that, since this is a Weight Watchers recipe, it would TASTE like a diet dish. It didn’t. This recipe serves only one, so I quadrupled everything. For the tomatoes, I used two cans (I wasn’t too exact with the math). I thought this had a lot of flavor, and even with two pieces of garlic bread, it was still low-calorie. I can’t wait to eat the leftovers for lunch!

rating: 9

Skillet Spaghetti Bolognese
(Weight Watchers magazine, March/April 2011)


2 oz whole wheat spaghetti
1 tsp olive oil
1 small shallot, finely chopped
1 small carrot, shredded
1 garlic clove, minced
1/3 c refrigerated or frozen soy crumbles (I used Morningstar Farms)
2/3 c canned no-salt added stewed tomatoes
1 tsp red wine vinegar
1/4 tsp salt
1/8 tsp Italian seasoning
1/8 tsp black pepper


Cook spaghetti according to package directions, omitting salt if desired.

Meanwhile, to make sauce, heat oil in a small nonstick skillet over medium-high heat.  Add shallot and cook, stirring frequently, until browned, about 1 minute.  Add carrot and garlic; cook, stirring frequently, until carrot is crisp-tender, about 1 minute.  Add soy crumbles, tomatoes, vinegar, salt, Italian seasoning, and pepper; bring just to boil.  Reduce heat and simmer until heated through, about 5 minutes.

Drain pasta; toss with sauce.  This recipe works with the Simply Filling technique.

serves 1
360 cal; 7g total fat; 1g sat fat, 0g trans fat; 0mg chol; 777mg sod; 44g total carb; 15g total sugar; 7g fiber; 34g prot; 113mg calc. pointsplus value 9

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