| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | 11 | Servings | ||
INGREDIENTS
| 1 | Jar, 7oz sun-died tomatoes | |
| in olive oil undrained | ||
| Olive oil flavored vegetable | ||
| cooking spray | ||
| 1/2 | c | Chopped purple onion |
| 1 | T | Minced garlic |
| 1/2 | c | Chablis or other dry white |
| wine | ||
| 1/2 | t | Crushed red pepper |
| 1 1/2 | c | Peeled, seeded and finely |
| chopped ripe tomato | ||
| 1 | c | Spinach leaves |
| 1/2 | c | Coarsely chopped fresh basil |
| 1 | c | Crumbled Feta Cheese |
INSTRUCTIONS
Here is my favorite Pasta Recipe from Cooking Light Cookbook 1993 11 servings 126 calories per 1/2 cup Fat 4.3 grams (Saturated Fat 1.9 grams) Drain sundried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop 1/4 cup tomatoes. Reserve remaining olive oil and sundried tomatoes for other uses. Coat a large nonstick skillet with cooking spray. Add reserved 1 tablespoon olive oil (I usually add less). Place skillet over medium high heat until hot. Add onion and garlic; saute 4 minutes or until tender. Add wine and red pepper; reduce heat to low and cook uncovered 10 minutes. Stir in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated Cook Pasta and drain. Combine pasta, sun dried tomato mixture, chopped tomato, spinach and basil. toss gently. Add feta cheese; toss just until combined. Serve immediately. Notes: I usually cook the spinach and basil for 3-4 minutes before adding cheese. To lower fat more, leave out the cheese. Posted to Digest eat-lf.v096.n162 From: Steve & Elizabeth Key <drkey@maui.net> Date: Sat, 21 Sep 1996 15:02:25 -1000
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 12.1mg
Sodium: 217.2mg
Potassium: 223.8mg
Carbohydrates: 5.8g
Fiber: 1.7g
Sugar: 2.3g
Protein: 3.1g