Spinach Fettucine with Sun Dried Tomato Sauce

Categories: None

Serves: 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 tb Minced garlic
1/2 c Chablis or other dry white
-wine
1/2 ts Crushed red pepper

Instructions:
-------------------------------SPINACH PASTA-------------------------------
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

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

Date: Sat, 21 Sep 1996 15:02:25 -1000

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