Try this Creamy Pasta with Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionUsing scissors cut sun-dried tomatoes in small pieces. Put in a bowl and cover with hot water. Allow to stand 10 minutes. Drain. In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan. Process until smooth. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL. saute mushrooms if using fresh; keep warm. Cook pasta. Drain. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta. Bake 30 to 40 minutes in a 9 x 13 casserole. ** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning. NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra milk; 1 to 2 Tbs. If made ahead - bake and extra 10 minutes. It can be eaten without baking - but I like it better baked. Can also saute some shrimp and sprinkle on top before serving if you have SADS to serve. Posted to fatfree digest by "Richard M. Swanson"
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 6 | ||
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Calories: 337 | ||
Calories from Fat: 68 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 64.2mg | 20 % | |
Sodium 440.2mg | 15 % | |
Potassium 571.6mg | 15 % | |
Total Carbohydrate 46.3g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 43.8g | ||
Protein 22g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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