The Chubby Mom Confessions :: Can You Lose Weight While Stuffing Your Face with Pasta?

Here is my latest confession:

The holidays and my wreckless eating habits have taken a toll.
A lady at the grocery store the other day
asked me when my baby was due.
Uh...not preggo, sorry!
It's shameful and I'm over it.

So, I am back on Weight Watchers...kinda.
In an effort to lose weight without getting grouchy,
I am trying all kinds of healthy recipes of foods that I love to eat.
That led me to the question,

Can you lose weight while stuffing your face with pasta?

I ask these kinds of questions because I care.

I decided to give it a shot by making this super easy recipe
from the December 2010 issue of Cooking Light Magazine.

Not only did I lose weight but it was super yummy.
I know this because my husband smacked my butt
as I was cleaning up the kitchen after dinner,
which as I have stated before is
a sure fire sign that the meal was a success.

I thought that I would pass it along
and maybe it would be lucky for you too.
Enjoy!


{You know that this is a Cooking Light photo, right?
Mine looked a bit more wilted and less fancy.
You're welcome for posting this pic instead.}

Sausage, Tomato, and Arugula Fettuccine

Ingredients

• 1 (9-ounce) package refrigerated fettuccine
• 1 tablespoon olive oil
• 6 ounces Italian turkey sausage
• 2 teaspoons minced garlic
• 1 pint cherry tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups baby arugula leaves
• 2 ounces pecorino Romano cheese, shaved

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes, salt, and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.