Spinach fettucine with sun dried tomato sauce

11 Servings

Ingredients

Quantity Ingredient
1 Jar (7oz) sun-died tomatoes in olive oil, undrained
Olive oil flavored vegetable cooking spray
½ cup Chopped purple onion
1 tablespoon Minced garlic
½ cup Chablis or other dry white wine
½ teaspoon Crushed red pepper
1½ cup Peeled, seeded, and finely chopped ripe tomato
1 cup Spinach leaves
½ cup Coarsely chopped fresh basil
1 cup Crumbled Feta Cheese

Directions

SPINACH PASTA

Here is my favorite Pasta Recipe from Cooking Light Cookbook 1993 11 servings 126 calories per ½ cup Fat 4.3 grams (Saturated Fat 1.9 grams) Drain sundried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop ¼ 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@...> Date: Sat, 21 Sep 1996 15:02:25 -1000

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