Weight Watchers Lemon Butter Spaghetti
Spaghetti that's bursting with flavors of lemon, garlic, and sweet basil.
Servings: 4 people
Ingredients
- 8 oz Dry Whole Grain Spaghetti I used Barilla brand
- 1 Fresh lemon zested and juiced
- 3 tbsp Fresh basil chopped, plus more for garnish
- 2 Garlic cloves minced
- 4 tbsp Light butter substitute (I used I Can’t Believe It’s Not Butter, Light)
- ½ cup – 1 cup Reserved pasta water
- ½ cup Fat-free mozzarella cheese shredded
- Table salt ¾ tsp plus more to taste
- Black pepper to taste
- Optional: Red pepper flakes, to taste
Instructions
- Cook the pasta to al dente according to package directions.
- When the pasta is almost done cooking, heat the butter substitute, garlic, and lemon zest in a large, deep skillet or pan over medium heat. When the pasta is done cooking, reserve about 1 cup of the pasta water and drain the rest. Leave the pasta in the strainer temporarily.
- Once the garlic and zest are fragrant, add ½ cup of pasta water and bring it to a gentle simmer to start forming a light sauce. Add the pasta and use tongs to coat it gently. Add the lemon juice and seasonings, adjusting to taste. Don’t forget some salt and pepper!
- If all of the water has soaked up and you want it saucier, you can go ahead and add more of the reserved pasta water. Lastly, turn off the heat and add the chopped basil and half of the shredded cheese. Stir gently and serve immediately; disperse the rest of the cheese on top of the spaghetti when serving. Garnish with additional basil and red pepper flakes if you prefer.
Notes
6 WW points per serving when divided into 4 equal portions.
Nutrition
Serving: 101g | Calories: 154kcal | Carbohydrates: 22g | Protein: 8.9g | Fat: 4.8g | Saturated Fat: 1.1g | Cholesterol: 2.5mg | Sodium: 482mg | Potassium: 39mg | Fiber: 3.5g | Sugar: 1.4g | Calcium: 143mg | Iron: 1.7mg