Pasta With Peppers And Cheese
This delightful pasta dish combines the comforting flavors of sweet pepper, cherry tomatoes, and shallots with the creamy richness of Philadelphia low-fat soft cheese. Fresh basil and aromatic Mediterranean herbs bring a burst of freshness and flavor to the dish, while a sprinkle of Parmesan adds a finishing touch. This recipe is not only delicious but also Weightwatchers friendly at 6 points per serving.
— Constant Cookbook
Ingredients
- 80 gr uncooked pasta (spiral, penne, ...)
- 30 gr Philadelphia low fat soft cheese
- handful of cherry tomatoes
- 1 sweet pepper
- 1 shallot
- basil leaves
- Mediterranean herbs (eg BBQ herbs)
- Weightwatchers
- 6 points per serving
Instructions
- Boil the pasta till cooked
- Chop the sweet pepper and shallot and glaze in a hot frying pan. Cut the cherry tomatoes in half and add them to the pan.
- Add the chopped basil leaves and season with Mediterranean herbs.
- When the peppers are soft and glazed stir the Philadelphia soft cheese through the vegetables.
- Drain the cooked pasta and stir amongst the sauce in the frying pan. Leave for 1 minute and dish.
- A little Parmesan can be used to give extra flavor.
Yield
Serves 1
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