Fettuccine Gorgonzola with Sun-Dried Tomatoes
Browse the recipe Fettuccine Gorgonzola with Sun-Dried Tomatoes
Fettuccine Gorgonzola with Sun-Dried Tomatoes
YIELD Makes 4 servings
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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:
- 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.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| 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 |