Weight Watchers Angel Hair Pasta with Prosciutto and Mushroom Cream Sauce

Makes 4 servings of 1 and 1/2 cups each. Per serving: 377 calories, 10.5g fat, 8 points, 20.9g protein, 51.4g carbs

1 package (9 oz) refrigerated angel hair pasta
olive oil cooking spray
1 package (8 oz) mushrooms, quartered
1/4 cup julienne-cut ready to eat sundried tomatoes
1 1/2 tbsp minced garlic
2 oz very thinly sliced prosciutto (about 4 slices), sliced crosswise into 1/2 inch strips
1/2 cup dry white wine or fat free reduced sodium chicken broth (I used sauvignon blanc)
1/2 cup fat free reduced sodium chicken broth (if you use chicken broth instead of wine for the ingredient above this one, you will still also need this amount of chicken broth in addition to the broth used as the wine substitute)
1 cup frozen baby green peas, thawed
1/2 tsp black pepper
1 container (10 oz) refrigerated light alfredo sauce (such as Buitoni)
1/4 cup shredded fresh Parmesan cheese (I completely forgot to add this at the end! and it tasted just fine without that addition)

Cook pasta according to package directions, omitting salt and fat (keep in mind, fresh pasta only takes a couple of minuted to cook). While pasta cooks, heat a large nonstick skillet over medium-high heat, coating pan with cooking spray. Add mushrooms, saute' 5 minutes or til tender. Add sun-dried tomatoes, garlic, and prosciutto; saute' 2 minutes. Add wine and broth; bring to a boil. Boil 3 minutes or til liquid is reduced to 1/2 cup. Stir in peas, pepper, and alfredo sauce. Drain pasta, and return to pan. Add sauce and toss gently to coat (or if your skillet is big enough, just add the pasta directly to the skillet with the sauce in it). Spoon into individual bowls and sprinkle with 1 tbsp cheese each.

Weight Watchers Gnocchi with Pumpkin and Sage

This might sound a little weird or gross, but trust me, it is DELICIOUS. It does not taste like pumpkin, I promise! It's just nice and creamy and mushroomy and just good. Makes 4 servings, 1 cup is a serving. Per serving: 7 points, 324 calories, 8.9g fat, 9.3g protein, 53.6g carbs

1 package (16 oz) vacuum packaged potato gnocchi
1 tbsp olive oil
1 oz pancetta, finely diced
1 package (8 oz) sliced baby portabella mushrooms
1 1/2 cups chopped leek (about 1 medium)
1 tsp minced garlic
1/2 cup refrigerated light alfredo sauce (such as Buitoni)
1/3 cup canned unsweetened pumpkin
1/4 tsp salt
1/2 black pepper
1/2 cup fat free, reduced sodium chicken broth
1/4 tsp rubbed sage
Fresh sage leaves (optional)

Cook gnocchi according to package directions, omitting salt and fat. While gnocchi cooks, heat oil in a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or til crisp. Add mushrooms, leeks, and garlic; saute' 7 minutes or til tender. Reduce heat to low. Stir in alfredo sauce, pumpkin, salt, and pepper; cook 2 minutes or til thoroughly heated. Stir in broth and rubbed sage. Drain gnocchi. Add gnocchi to sauce in pan, and toss gently. Spoon into individual bowls, and garnish with fresh sage if desired.