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
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 11|
|Calories from Fat: 31 (33%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.1mg||4 %|
|Sodium 528.6mg||18 %|
|Potassium 659.3mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 9.4g|
|Protein 4.7g||7 %|
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Calories per serving: 95
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