H3 Sun Dried Tomato Alfredo Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of H3 Sun Dried Tomato Alfredo Pasta calories by ingredient

Number of Servings: 4


    ½ teaspoon Olive oil
    1 Tablespoon Garlic, minced
    ¼ cup Sun dried tomatoes, hydrated in hot water
    1 1/3 cups Skim milk
    4 Tablespoon Fat-free cream cheese
    ½ cup Parmesan cheese
    ¼ teaspoon Salt
    Pinch White pepper
    4 cups Whole wheat penne pasta, cooked
    1 cup Asparagus tips, steamed
    1 cup Broccoli florets, steamed
    ½ cup Sun dried tomatoes, hydrated and chopped
    4 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
• 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.