Veggie “pasta” with lemon, chives, and goat cheese
2 Points, Salads, Weight Watchers
Ingredients
6 Tbsp reduced-sodium chicken broth, divided
1 small yellow summer squash, spiralized
1/2 large carrot, spiralized
1 medium shallot, chopped
1 1/2 Tbsp soft-type goat cheese, crumbled, divided
1/2 tsp lemon zest
2 tsp fresh lemon juice
2 Tbsp chives, chopped
1 pinch table salt
1 pinch black pepper
Directions
Heat 1/4 cup broth in a large nonstick skillet over medium-high heat; saute squash, carrot and shallot until tender, 5 minutes. Stir in remaining 2 Tbsp broth, 1 Tbsp cheese, lemon zest and juice; cook on low heat, stirring, until cheese melts.
Remove skillet from heat; stir in chives. Season with salt and pepper; sprinkle with remaining 1/2 Tbsp cheese.
Nutrition
2 smart points