Ingredients

  • ½ cup sun-dried tomatoes, packed dry
  • 4 ounces ripe tomato
  • 1 large clove garlic
  • A few sprigs fresh basil to yield 1/2 cup, lightly packed
  • 1 ounce Parmigiano Reggiano ( 1/3 cup, coarsely grated)
  • ¼ cup nonfat plain yogurt
  • ¾ cup reduced-fat ricotta cheese
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 8 ounces eggless linguine, plain, or flavored with black pepper
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      712 calories; 18 grams fat; 10 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 102 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 34 grams protein; 57 milligrams cholesterol; 341 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings

Preparation

  1. Combine sun-dried tomatoes with enough water to cover; bring to a boil. Reduce to simmer and cook 10 minutes, until tomatoes are tender.
  2. Put water for pasta in a large covered pot and bring to a boil.
  3. Wash, trim and halve the tomato. Squeeze to remove some of the seeds and juice.
  4. Mince the garlic.
  5. Wash, dry and slice basil into strips.
  6. Grate cheese.
  7. Drain sun-dried tomatoes and place in food processor with 2 tablespoons of the cooking liquid; process to a coarse puree.
  8. Add the fresh tomato and continue processing to make smoother; then add the yogurt and ricotta and blend until smooth. Stir in the vinegar and black pepper to taste.
  9. Cook the linguine according to package directions.
  10. Add the basil and cheese to the sauce and process to blend.
  11. Drain linguine and serve immediately topped with tomato sauce.

30 minutes

Dining and Cooking