Creamy Gorgonzola Fettuccine with Sun-Dried Tomatoes - Easy Recipe

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.

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