Monday, December 16, 2013

Recipe: Creamy Tomato Goat Cheese Pasta with Green Peppers and Mushrooms

This was one of those "on the fly" recipes which turned out surprisingly good. For those who aren't tomato fans, I'll let you in on a secret: I'm actually not a fan of them, either. However, I've found that if I buy cherry or grape tomatoes and quarter them, they cook down and become more of a sauce than actually pieces of tomato.  When the goat cheese mixes in, the resulting sauce is reminiscent in texture and color to a vodka sauce, but its much lighter and has a delightful "tangy" flavor that's absolutely addictive.

  • 2 oz dry pasta
  • 1 cup cherry or grape tomatoes, washed and quartered
  • 1/2 green pepper, sliced into thin strips (or color of your preference)
  • 1 cup white mushrooms, sliced
  • 1 oz creamy goat cheese (I'm using Vermont Creamery)
  • salt/pepper/garlic powder -- to taste
To Make:
  1. Cook pasta according to package directions.
  2. Spray a pan with non-stick spray, and saute pepper, mushrooms and tomatoes until tender. The tomatoes should break down. Season with salt/pepper/garlic.
  3. Add pasta to pan with sauteed vegetables. Add goat cheese and mix to fully incorporate. 
  4. Remove from heat and serve.
Servings: 1
Per Serving: 333 Calories, 60 g carbs, 6 g fat, 15 g protein, 9 g fiber; 9 WW Pts

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