WELCOMEEnjoy all your favourite Italian dishes!Pizza, pasta, parmigiana and panna cotta – all your favourite Italian meals are still on the menu thanks to this must-have cookbook. We’ve created a delicious collection of great-tasting recipes that prove healthy eating and your favourite foods can go hand in hand.

From luscious layered lasagne and creamy gnocchi to gorgeous gelato and tantalising tiramisu, our recipes are bursting with fl avour and tradition. Better still, there’s no need to wait for a special occasion– these easy dishes are perfect for weeknight cooking and will still keep your weight-loss goals on track. So go ahead – treat yourself to a taste of Italy tonight!

MEET OUR TEAM

LUCY KELLYSenior Food EditorLucy lives, breathes and eats healthy food! When she’s not whipping up a delicious meal for her family, she‘s trying out the latest restaurant trends (purely for research purposes, of course...).

Nour NazhaProgram & Nutrition ManagerNour knows nutrition and checks all our recipes to ensure they are balanced. But she still lets a few sweet treats slip through – no-one can live totally without cake!

michelle celanderProgram & Content DirectorMichelle heads up the team that constantly motivates and educates members to reach their weight-loss goals. Her goal? To make chocolate 0 SmartPoints (she‘s still working on it).

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CONTENTS8 KITCHEN BASICS 9 ITALIAN STAPLES 10 SALADS & STARTERS

26 BRUSCHETTA 28 EASY PASTA 40 PASTA FLAVOURS

42 TASTY PIZZA 54 PAN-FRIES & GRILLS 74 RISOTTOS

76 BAKES & BRAISES 92 LASAGNES 94 DOLCE DESSERTS

110 BISCOTTI 112 MEAL PLANNER 115 INDEX

BEEF & BEANSPEZZATINO (ITALIAN

BEEF STEW), P90

PAPPA AL POMODORO (TUSCAN BREAD &

TOMATO SOUP), P12

LEMON GELATO, P99

BEST-EVER BOLOGNESE, P40

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SALADS & STARTERS

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SALADS & STARTERS

weightwatchers.com/au 11

4 50mins

10mins

prep cookserves

Ingredients

¾ cup (150g) farro (see note) 1 bay leaf½ tsp sea salt flakes250g truss cherry tomatoes 1½ tbs olive oil2 garlic cloves, finely chopped12 (156g) medium green prawns, peeled,

tails intact 1 tbs red wine vinegar1 radicchio (Italian red lettuce), leaves halved1 zucchini, cut into spirals1 cup fresh mint leaves

Method

1 Preheat oven to 200°C or 180°C fan-forced.2 Place farro, bay leaf, sea salt and 3 cups (750ml) water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, covered, for 40–45 minutes, or until farro is tender and liquid has evaporated (add small amounts of water until farro is tender if necessary). Discard bay leaf. Set aside to cool.3 Meanwhile, place tomatoes on a baking tray. Lightly spray with oil and bake for 10–15 minutes or until tender and lightly charred.4 Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 30 seconds or until fragrant. Add prawns and cook, gently tossing, for 2–3 minutes or until just cooked through.5 Whisk remaining oil and vinegar in a large bowl. Add farro, radicchio, zucchini and mint and gently toss to combine. Top salad with tomatoes and prawns.NOTE: Farro is a type of wheat and has a soft, rice-like texture when cooked. Try it as a substitute for brown rice.

Farro salad with prawns7 SmartPoints VALUE PER SERVE

+ cooling

Add it! ½ cup (120g) reduced-fat fresh ricotta cheese (crumbled) sprinkled to serve.

+ 1 SmartPoints

Swap it! Radicchio for mixed salad leaves. + 0 SmartPoints

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EASY PASTA

weightwatchers.com/nz30

4minsmins

prep cookserves 1010

cook’s notesIt is important that you don’t delay adding the hot pasta to the egg mixture so the heat can cook the egg and produce a silky, creamy sauce.

Ingredients

240g dried fettuccine pasta2 bunches broccolini, halved, thick stems

halved lengthways1 tsp olive oil125g short-cut bacon, fat trimmed,

finely chopped 2 eggs1 lemon, rind finely grated, juiced ⅓ cup (25g) grated parmesan cheese

Method

1 Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender, adding broccolini for last 2 minutes of cooking. 2 Meanwhile, heat oil in a medium non-stick frying pan over medium heat. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Set aside. 3 Beat eggs in a large heatproof bowl. Add bacon, lemon rind and juice and half the parmesan. 4 Drain pasta mixture, reserving ½ cup (125ml) cooking liquid. Add pasta mixture immediately to egg mixture, tossing quickly with 2 large spoons. Add reserved cooking liquid to loosen sauce if necessary. Sprinkle with remaining parmesan to serve. SERVE WITH: 0 SmartPoints value baby spinach leaves, drizzled with balsamic vinegar.

Fettuccine carbonara with lemon broccolini8 SmartPoints VALUE PER SERVE

Add it! ½ brown onion (f inely chopped) in Step 2. + 0 SmartPoints

Swap it! Bacon for 97% fat-free sliced ham. – 1 SmartPoints

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A CLASSIC PASTA GETS A TANGY TWIST

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GIVE YOUR MIDWEEKROAST SOME ITALIAN

INSPIRATION

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.BAKES & BRAISES

weightwatchers.com/au 85

4minsmins

prep cookserves 2510

Ingredients

1 tbs olive oil1 tsp smoked paprika1 tsp finely grated lemon rind2 garlic cloves, crushed1 tbs finely chopped fresh oregano, plus extra

leaves to garnish2 x 300g lean lamb rumps (mini roasts),

fat trimmed 1 tbs lemon juice3 finger eggplants, thickly sliced400g mixed tomatoes350g Tuscan kale, coarsely chopped400g can cannellini beans, rinsed, drained

Method

1 Preheat oven to 220°C or 200°C fan-forced. Combine oil, paprika, rind, garlic and chopped oregano in a small bowl. Rub half the oil mixture over lamb. Place in a large baking dish. Bake for 15 minutes.2 Stir juice into remaining oil mixture. Place eggplant and tomatoes around lamb in dish and drizzle with oil mixture.3 Bake for 10–12 minutes or until vegetables are tender and lamb is cooked to your liking, adding kale to dish for last 5 minutes of cooking. Transfer lamb to a plate. Cover with foil and set aside to rest for 5 minutes before thinly slicing. 4 Add cannellini beans to vegetables and toss to combine. Serve vegetable and bean mixture with lamb. Drizzle over pan juices and sprinkle with extra oregano to serve.

Italian mini lamb roast with white beans 4 SmartPoints VALUE PER SERVE

Add it! 1 tbs capers (rinsed, drained) with beans in Step 4.

+ 0 SmartPoints

Swap it! Tuscan kale for curly kale. + 0 SmartPoints

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DOLCE DESSERTS

4minsmins

prep cookserves 1020

Ingredients

2 cups (500ml) skim milk2 tbs xylitol (alternate sweetener

– see Cook’s Notes p99)1 vanilla bean, halved lengthways,

seeds scraped2 tsp powdered gelatine400g strawberries (halved)1 tbs orange juice2 tsp balsamic vinegar

Method

1 Lightly spray four ¾-cup (185ml) capacity metal moulds with oil (see Cook‘s Notes). Place milk, xylitol and vanilla seeds and bean in a small saucepan over medium heat. Bring to the boil and remove from heat. Remove and discard vanilla bean. 2 Sprinkle gelatine over milk mixture and whisk until dissolved. Cool for 10 minutes. Divide mixture among prepared moulds and cover with plastic wrap. Place in fridge for 4 hours or until set. 3 Cook strawberries and juice in a large frying pan over medium-high heat for 2–3 minutes or until strawberries have softened. Add vinegar and toss to combine. Keep warm.4 Dip each mould briefly in hot water and turn panna cottas onto serving plates. Serve with balsamic strawberries.

Vanilla panna cotta with balsamic strawberries2 SmartPoints VALUE PER SERVE

Add it! ½ tsp finely grated orange rind in Step 1. + 0 SmartPoints

Swap it! Vanilla bean for 1 tsp vanilla bean paste. + 0 SmartPoints

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+ 4 hours 10 mins cooling & chiling

cook’s notesIf you don’t have metal moulds, use glasses, mugs or muffi n pans.

weightwatchers.com/nz100

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C80318p101 2017-11-10T11:34:29+11:00

Pressure-cooker pork ragu, p89

6 SmartPoints® value

everydayitalian

MAKE HEALTHY HAPPEN!With Weight Watchers learn how to cook easy,

delicious, nutritious meals to help you love eating better and feel fantastic.

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!

N E W P R O G R A M R E C I P E S I N S I D ECODE: 429020

AUS $15.95 NZ $17.50

SIMPLE & DELICIOUS

RECIPES & TIPS

SIMPLE &

103+

PIZZA, PASTA,

GELATO & MORE!

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