For my first post back, I wanted to post a recipe requested by my lovely friend Kayleigh. Here were here requirements:

1. Vegetarian.
2. Quick.
3. Healthy.
4. Cheap (Can be bought at Acme. ha)

I have a huge binder of recipes I’ve ripped out of magazines, and this recipe for Creamy Cheese Capellini seemed to fit the bill. It’s all veggie, it only takes 20 minutes, each serving (1 1/4 cup) is only about 340 calories, and if Acme doesn’t have these ingredients, I’d start looking for a new grocery store. It’s definitely tasty, and it’s much healthier than heavy, cream-based sauces. You can always substitute angel hair or spaghetti for the capellini, and add any vegetables that you like. If you need a little more protein, add some grilled chicken or shrimp.

Enjoy the recipe, Kayleigh! Let me know how it goes, take some pictures, and we’ll do a little follow-up post. 🙂

Creamy Cheese Capellini
(from Weight Watchers Magazine, March-April 2008)

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves 4

Ingredients:
1/2 lb whole-wheat capellini
2 tsp extra virgin olive oil
3 plum tomatoes, diced
2 garlic cloves, crushed through a press or minced
1 (60z) bag of baby spinach
1 cup fat-free ricotta cheese
1 cup shredded fat-free mozzarella cheese
1/2 tsp salt

1. Cook the capellini according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

2. While the water is heating up, heat the oil in a large nonstick 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.

3. Add the pasta, reserved cooking liquid, cheeses and salt to the tomato-spinach mixture. Cook, stirring frequently, until all the cheeses are melted. Serve immediately.