I got this recipe from the Weight Watchers magazine. The jury is a bit out on it but I decided to post it anyway, you might like to try it. I just think it’s a bit dry, big lashings of olive oil would probably sort it out but that’s not really the Weight Watchers way.
10 Propoints per serving
30g coarse fresh white breadcrumbs
1 garlic clove, crushed
1 tbsp olive oil
250g cherry tomatoes
2 tsp low fat spread
15g finely grated Parmesan
A splash of balsamic vinegar
A few fresh basil leaves, torn
1. Preheat the oven to gas mark 6/ 200 degrees celsius/ fan 180 degrees. Cook the pasta according to pack instructions.
2. Meanwhile, mix the breadcrumbs with the garlic and olive oil and some seasoning. Set aside. Put the tomatoes in a small baking dish and place in the oven for 8 minutes.
3. Scatter the breadcrunbs over the tomatoes and return to the oven for about 7 minutes or until the crumbs are golden and the tomatoes are starting to split.
4. Drain the pasta and toss with the low fat spread and Parmesan. Divide between 2 plates and top with the tomatoes. Splash a little balsamic vinegar over the scatter with the basil. Serve.