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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
