Here’s what I love: pasta with creamy sauces. This is, unsurprisingly, frowned on by Weight Watchers. Don’t worry, I’ve come up with a way around it: goat cheese. Guys, goat cheese is America’s Best Point Value. For a mere two points, you can have a whole ounce, which is plenty to make a faux-cream sauce. This recipe is my favorite dinner staple.
Creamy Pasta with Scallops (Serves 1)
Ingredients:
- 1 cup whole wheat pasta (3 points)
- 1 can diced tomatoes (0 points)
- 1 ounce soft goat cheese (2 points)
- 1 tsp olive oil (1 point)
- 4 large scallops (1 point)
- Salt, pepper, herbs to taste (0 points)
Directions:
- Set water to boil. As it does, heat a teaspoon of olive oil up and sear your scallops. Once they’re done, cover them with foil on a plate.
- Throw that can of tomatoes into the same pan as your scallops. Obviously, you could also use uncanned chopped tomatoes, but it’s winter, and the quality is for shit right now. Add a little salt, a little sugar, whatever herbs you like (I prefer marjoram and sage) and cook them down.
- Cook the pasta. You know how to do this.
- Once the pasta is done, turn the heat back up on the tomato sauce and add the goat cheese. Stir until incorporated.
- Toss the pasta in with the sauce until well coated.
- Plate and top with the scallops.
