Ingredients Jump to Instructions ↓

  1. 4 ounces sun-dried tomatoes, not oil packed

  2. 8 ounces uncooked spinach or tri-color fettuccine

  3. 1 cup low-fat cottage cheese

  4. 1/2 cup plain nonfat yogurt

  5. 1/2 cup (2 ounces) crumbled Gorgonzola cheese

  6. 1/8 teaspoon white pepper

Instructions Jump to Ingredients ↑

  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.


Send feedback