When the garden is giving us summer's gifts, it is time to find ways to use the goodness.
These cherry tomatoes are, of course, tasty just as they are. In fact, yesterday afternoon I was popping them into my mouth like candy.:-) However, it is certainly great to have them for the following recipe, and not to have to buy them at the market.
TOMATO, HERB, AND GOAT CHEESE CAPELLINI
4 Tablespoons reduced-sodium, fat-free chicen broth
2 tesaspoons minced garlic
2 cups cherry tomatoes, quartered
1/2 pound uncooked capelliini, or spaghetti, cooked and kept warm
2 Tablespoons basil, fresh, minced
3 Tablespoons parsley, fresh, minced
1/4 cup semisolf goat cheese, crumbled
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
- Heat 1 Tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and saute 2 minutes. Add cherry tomatoes and cook 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 herbs and goat cheese; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving, for a total of 4 servings.
This is a Weight Watchers recipe that came over the Internet several years ago, and I printed it out for our enjoyment - and - we have really enjoyed it, too! :-)
Thank you for reading. I really appreciate your comments.