Fettuccine Gorgonzola with Sun-Dried Tomatoes

Fettuccine Gorgonzola with Sun-Dried Tomatoes

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


  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

Calories 358
Calories from Fat 17 %
Total Fat 7 g
Saturated Fat 4 g
Cholesterol 57 mg
Carbohydrate 55 g
Fiber 2 g
Protein 22 g
Sodium 538 mg

Dietary Exchange

Starch 3-1/2
Meat 1-1/2
Fat 1/2

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