Pasta and cheese don’t have to be banished from a healthy diet, just used in moderation, along with fresh vegetables and a light preparation. This recipe is from the Weight Watchers cookbook “From Pantry to Plate: Easy Meals from Foods You Keep on Hand.” Hands-on preparation time is 5 minutes, cooking time, 13 minutes. Makes 4 servings.
Ingredients
1 (9-ounce) package fresh fettucine
1 small (4-ounce) log goat cheese, crumbled
1 small (4-ounce) bag baby arugula leaves
1 1/2 cups cherry or grape tomatoes, quartered
1/2 teaspoon ground pepper
Directions
Cook the fettuccine according to package directions, omitting the salt if desired; drain, reserving 1 cup of the cooking water.
Return the pasta to the pot with 1/2 cup of the cooking water and place over low heat. Add the cheese, arugula, tomatoes, and pepper, toss until the cheese melts and the arugula just begins to wilt, about 1 minute. Add more of the cooking water if the pasta is too dry.
Note: Try a goat cheese flavored with herbs or garlic in this recipe, or garnish the finished dish with a tablespoon or two of your favorite fresh herb. You can use either red or yellow tomatoes, or a mixture of both.
Per serving: 270 calories, 9 g fat, 5 g saturated fat, 49 mg cholesterol, 323 mg sodium, 36 g carbohydrates, 3 g fiber, 12 g protein, 119 mg calcium.
