Fettuccine Gorgonzola with Sun-Dried Tomatoes
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.
Makes 4 servings
|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|
- 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.
- 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.
- Return pasta to saucepan; add tomatoes. Pour cheese mixture over pasta; mix well. Garnish as desired. Serve immediately.
|Saturated Fat||4 g|
|Total Fat||7 g|
|Calories from Fat||17 %|
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