Friday, November 19, 2010

Pasta in Creamy Sun-dried Tomato Sauce

Burp & Slurp Recipe
Pasta in Creamy Sun-dried Tomato Sauce
Makes 4 Servings

8 oz dried rotini
2 tsp olive oil
2 tsp minced garlic
1/2 cup chopped onion
6 sundried tomatoes, sliced (4o grams)
1 cup fat-free milk
2 tbsp reduced fat Parmesan cheese ; also 2 tsp
6 tbsp Trader Joe’s roasted red pepper-artichoke tapenade
4 tablespoon plain Greek yogurt (4 oz.)
salt and fresh-ground black pepper

Cook pasta according to directions. Drain, leave aside. Meanwhile, in a small saucepan, drop in olive oil over medium heat. Toss in the garlic and onion, sauté until soft and fragrant, 1 to 2 minutes. Add in the sundried-tomato, sauté for 1-2 minutes. Pour in the milk, and cook on low 7-10 minutes, letting sundried tomatoes cook into milk and allow all the flavors to combine. Stir in the tbsp of Parmesan cheese and the tapenade. Cook for a minute or so. Remove the saucepan from heat and stir in the Greek yogurt. Season with salt and pepper according to taste. Put pasta into two bowl and pour the sauce over it and mix. Sprinkle ½ tsp parmesan on each serving.
Yummy, creamy goodness in a bowl!

Nutritional Information: 330 calories, 53 carbs, 6 fat grams and 17 protein grams.

Review: We’ll DEFINITELY have this again, maybe even over romaine as a pasta salad or maybe with chicken on the side (worried I’d still be hungry after). But I wasn’t so who knows! This is the product that MADE it!

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