Ww Tomato Herb And Goat Cheese Capellini Recipes

TOMATO, HERB AND GOAT CHEESE CAPELLINI

Steps:

• Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté until lightly browned, about 1 minute. Add tomatoes and cook, stirring a few times, until just soft, about 1 minute. Add remaining broth and heat through.
• Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add cheese and herbs; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL

Steps:

• For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
• For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
• To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

CAPELLINI WITH TOMATOES, GARLIC, AND BASIL

Steps:

• Lightly coat a heavy nonstick skillet with cooking spray.
• Place over medium heat and add the garlic slices.
• Cook slowly until garlic is lightly and evenly browned.
• Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
• Cook just until the tomatoes are heated through, about 3 minutes.
• Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
• Drizzle pasta with olive oil and toss to evenly coat.
• Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
• Serve at once, tossing the mixture as you serve.

WEIGHT WATCHERS CREAMY CHEESE CAPELLINI

Steps:

• Cook the capellini according to package directions, omitting the salt if desired.
• Drain, reserving 1/4 cup of the cooking liquid.
• While the water for the pasta is heating up, heat the oil in a large non-stick skillet over medium-high heat.
• Add the tomatoes and garlic.
• Cook, stirring frequently, until the tomatoes are softened, about 2 minutes.
• Add the spinach in batches, stirring just until each batch is wilted.
• Add the capellini, reserved cooking liquid, cheeses and salt.
• Cook, stirring frequently, until the cheeses are melted.
• Serve at once.