One of my favorite indulgences is extra cheesy macaroni. I could eat homemade macaroni and cheese every day for the rest of my life and be happy, albeit a bit over weight. To save myself the calories but still allow a comfort food splurge, I made a lighter spaghetti recipe with fresh chunks of lobster, part-skim mozzarella, cheddar and linguine noodles. With each bite, you’ll think you are eating hundreds of calories, when instead, each heaping one cup portion only brings in 350 calories, 7.8 grams of fat and 8 Weight Watchers Points!
Each creamy, cheesy bite is as delicious as the next, with the succulent lobster giving each forkful a rich and decadent flavor and the zesty tomatoes and chiles adding the perfect pinch of heat. If lobster is a bit out of your budget, you can substitute shrimp or lump crab meat for the same effect. Who said you couldn’t eat cheesy pasta on a diet?
Cheesy lobster spaghetti recipe
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 (14.5 ounce) can zesty tomatoes (with green chiles)
- 1 cup part-skim sharp cheddar cheese, shredded
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/2 cup light cream
- 7 ounces fresh lobster meat, chopped
- 3-1/2 cups cooked linguine noodles
- 1-1/2 tablespoons parsley
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- Melt butter in a large pan over medium-high heat. Add flour and cook roux until golden brown (about one minute, roux will be a bit chunky). Add tomatoes (with juices) and heat until bubbly and thickened, about three minutes.
- Add cheeses, cream and lobster meat, cooking until cheese is melted. Add in noodles and stir. Remove from heat and add salt, herbs and pepper, stirring well. Serve immediately!
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