Wednesday, April 11

Wednesday's Capers

     On the menu for Wednesday's dinner was Lemon-Caper Capellini. It's actually a recipe I found a ways back in a WeightWatcher's cookbook that I borrowed from the library. Though I wrote the recipe down a few months ago, this is the first time I actually tried making it. It turned out well and the girls ate it too! :)

Lemon-Caper Capellini
from Weight Watchers Every Day Cooking
Makes 6 servings, 5 PointsPlus

  • 12 oz box Ronzoni SmartTaste angel hair
  • 3 tsp extra virgin olive oil
  • 3-4 garlic cloves, pressed
  • 1 Tbsp dried parsley
  • 2 tsp dried basil
  • 4 Tbsp lemon juice
  • 2 Tbsp capers
  • 1/2 tsp salt
  • fresh ground pepper

      Cook the pasta according to package directions. Drain and return to the pot off of the heat.
      In a pan over medium heat, drizzle in the olive oil. Add in the pressed garlic and saute until it begins to brown.
      Whisk in the lemon juice, parsely, basil, salt, and pepper. Once everything is incorporated together, stir in the capers. Pour over the drained past and toss together.
      Serve it up and enjoy! We topped ours with some finely shredded low-skim mozzarella but reduced-fat grated parmesan would also be good!

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