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Strawberry Margarita Pie
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Fettuccine Gorgonzola with Sun-Dried Tomatoes
Yield: Makes 4 servings
Sun-dried tomatoes are, as the name indicates, dried in the sun. The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and a myriad of other dishes.
Ingredients:
4
ounces sun-dried tomatoes, not oil packed
8
ounces uncooked spinach or tri-color fettuccine
1
cup low-fat cottage cheese
1/2
cup plain nonfat yogurt
1/2
cup (2 ounces) crumbled Gorgonzola cheese
1/8
teaspoon white pepper
Preparation:
1.
Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let stand 15 minutes or until tomatoes are soft. Drain well; cut into strips. Cook pasta according to package directions, omitting salt. Drain well. Cover to keep warm.
2.
Meanwhile, combine cottage cheese and yogurt in food processor or blender; process until smooth. Heat cottage cheese mixture in small saucepan over low heat. Add Gorgonzola and white pepper; stir until cheese is melted.
3.
Return pasta to saucepan; add tomatoes. Pour cheese mixture over pasta; mix well. Garnish as desired. Serve immediately.
Nutritional Information:
| Serving Size: | |
| Sodium | 538 mg |
| Protein | 22 g |
| Fiber | 2 g |
| Carbohydrate | 55 g |
| Cholesterol | 57 mg |
| Saturated Fat | 4 g |
| Total Fat | 7 g |
| Calories from Fat | 17 % |
| Calories | 358 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1-1/2 |
| Starch | 3-1/2 |
This recipe appears in:
Italian
