I fell off the WW wagon. Not sure if I can get back on. In the meanwhile, I’ve been riding (exercise!), working (also exercise of a sort) and caring for Calypso (definitely exercise-ever walked and washed a 900 pound dog?). I’ve been busy, busy, busy and trying to find quick and easy but tasty dinners to fit into my busy schedule. Tonight I made something everyone loved. It was quick and easy and, in my opinion, full of excellent flavor. Also? If you are a vegetarian, it’s vegetarian! (Bonus points for being pretty damned inexpensive).4oz angel hair pasta 18-25 slices baguette, about 1/4″ thick 2 TBL butter, melted 10-oz alfredo pasta sauce (the refrigerated stuff)
3/4 C shredded swiss cheese 1TBL Basil herb blend (the stuff in the squeeze bottle in the produce section) 3 roma tomatoes, chopped 2Tbl parmesan cheese (straight out of the shaker)
Preheat oven to 400 degrees. Cook and drain pasta. While pasta is cooking, brush bread with butter. Line a 9″ pie pan with bread (butter side up), slightly overlapping. Bake bread 10 mins or until brown. Remove from oven and reduce temp to 350. Stir swiss cheese, alfredo sauce and basil blend together with hot (drained) pasta. Spoon onto baked bread crust. Top with tomatoes and then parmesan cheese (I took the pic before I put on the parmesan cheese, whoops). Bake 15-20 minutes and let stand 5 minutes before cutting (although some people couldn’t wait).