H3 Sun Dried Tomato Alfredo Pasta
- Number of Servings: 4
Ingredients
½ teaspoon Olive oil1 Tablespoon Garlic, minced¼ cup Sun dried tomatoes, hydrated in hot water1 1/3 cups Skim milk4 Tablespoon Fat-free cream cheese½ cup Parmesan cheese¼ teaspoon SaltPinch White pepper4 cups Whole wheat penne pasta, cooked1 cup Asparagus tips, steamed1 cup Broccoli florets, steamed½ cup Sun dried tomatoes, hydrated and chopped4 each Basil leaves, fresh for garnish (optional)4 Tablespoon Parmesan cheese, fresh, grated (garnish)
• Heat sauté pan over medium-high heat.
• Add olive oil.
• Add garlic; sauté for one minute.
• Add sun dried tomatoes plus 2 tablespoons of the water they were hydrated in.
• Lower the heat to medium.
• Gradually add milk and fat free cream cheese.
• Add remaining seasonings (salt and white pepper).
• Take off heat and put in blender, and blend until smooth.
• Return sun dried tomato Alfredo back to low heat
• Once sauce is warm, pull sauce off burner and stir in parmesan.
• Add one cup of hot, cooked pasta into a bowl and ladle two ounces of Alfredo sauce across the
top. Or place sauce in bowl, then add the pasta, and toss until pasta is evenly coated with
sauce.
• Then toss in hot cooked vegetables and place in large pasta bowl.
• Top with fresh, grated parmesan cheese and serve warm.
Serving Size: Devide into four equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user STUTLERTONI.
• Add olive oil.
• Add garlic; sauté for one minute.
• Add sun dried tomatoes plus 2 tablespoons of the water they were hydrated in.
• Lower the heat to medium.
• Gradually add milk and fat free cream cheese.
• Add remaining seasonings (salt and white pepper).
• Take off heat and put in blender, and blend until smooth.
• Return sun dried tomato Alfredo back to low heat
• Once sauce is warm, pull sauce off burner and stir in parmesan.
• Add one cup of hot, cooked pasta into a bowl and ladle two ounces of Alfredo sauce across the
top. Or place sauce in bowl, then add the pasta, and toss until pasta is evenly coated with
sauce.
• Then toss in hot cooked vegetables and place in large pasta bowl.
• Top with fresh, grated parmesan cheese and serve warm.
Serving Size: Devide into four equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user STUTLERTONI.
Nutritional Info Amount Per Serving
- Calories: 353.5
- Total Fat: 7.4 g
- Cholesterol: 16.8 mg
- Sodium: 815.5 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 7.9 g
- Protein: 21.5 g
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