dss62467
Cathlete
I found this recipe on Weightwatchers.com I've had to double it and find that not as much water is needed for cooking the vegetables as they describe - but it's quite tasty.
Fusili with Yellow Pepper Sauce
POINTS: 4
INSTRUCTIONS
3/4 cup water
1 large yellow pepper(s), seeded and chopped
1 medium onion(s), chopped
1/2 medium tomato(es), chopped
2 tsp olive oil
1/4 tsp table salt
2 cup uncooked fusilli
4 tsp grated Parmesan cheese
1/4 cup part-skim ricotta cheese
2 Tbsp parsley, minced
1/8 tsp black pepper, or to taste
Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evaporates too fast.
Meanwhile, cook fusilli according to package instructions. Drain and put in a serving bowl.
Transfer vegetables to a blender or food processor. Add ricotta cheese and purée. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.
Fusili with Yellow Pepper Sauce
POINTS: 4
INSTRUCTIONS
3/4 cup water
1 large yellow pepper(s), seeded and chopped
1 medium onion(s), chopped
1/2 medium tomato(es), chopped
2 tsp olive oil
1/4 tsp table salt
2 cup uncooked fusilli
4 tsp grated Parmesan cheese
1/4 cup part-skim ricotta cheese
2 Tbsp parsley, minced
1/8 tsp black pepper, or to taste
Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evaporates too fast.
Meanwhile, cook fusilli according to package instructions. Drain and put in a serving bowl.
Transfer vegetables to a blender or food processor. Add ricotta cheese and purée. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.
