Monday, July 12, 2010

Vegetable, Herb and Goat Cheese Pasta

I found a recipe on the Weight Watchers website, which inspired a meal last week. Their recipe was for Tomato, Herb and Goat Cheese Capellini. However, I already had some angel hair pasta, asparagus, green beans and roma tomatoes. All I needed to complete the dish was goat cheese.

Vegetable, Herb and Goat Cheese Pasta
4 Tbsp reduced-sodium chicken broth
2 tsp minced garlic
1 cup asparagus, cut into 1/2 inch pieces
1 cup fresh green beans, cut into 1/2 inch pieces
2 cups roma tomatoes, diced
8 oz cooked angel hair pasta
3 Tbsp fresh basil, chiffonade
3 Tbsp fresh parsely, minced
1/4 cup semisoft goat cheese, crumbled
Salt and pepper to taste

Heat 1 tablespoon of the broth in a skillet over medium heat. Add garlic and saute 1 minute. Add asparagus and green beans, saute 1 minute. Add tomatoes and cook until just soft, about 2 minutes. Add remaining broth and heat through.

Place cooked pasta in large bowl and add vegetable mixture, toss to combine. Add herbs and goat cheese, toss. Season with salt and pepper to taste. Serve hot or at room temperature. Each serving is about 1 1/4 cups.

Vegetable, Herb and Goat Cheese Pasta

I found a great Drunken Goat Cheese (cured with red wine) on sale at the store, so that's what I used this time. The fresh herbs make all the difference in a dish like this. The flavor of the basil carried most of the weight--the goat cheese just added a bit of tang and creaminess. It was perfect with a nice white wine and a Caprese Salad.

This made 5 servings and counted for about 5 points. Bonus--the addition of more veggies never hurt anyone!

Caprese Salad--a summer staple

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