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
- Combine sun-dried tomatoes with enough water to cover; bring to a boil. Reduce to simmer and cook 10 minutes, until tomatoes are tender.
- Put water for pasta in a large covered pot and bring to a boil.
- Wash, trim and halve the tomato. Squeeze to remove some of the seeds and juice.
- Mince the garlic.
- Wash, dry and slice basil into strips.
- Grate cheese.
- Drain sun-dried tomatoes and place in food processor with 2 tablespoons of the cooking liquid; process to a coarse puree.
- 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.
- Cook the linguine according to package directions.
- Add the basil and cheese to the sauce and process to blend.
- Drain linguine and serve immediately topped with tomato sauce.
30 minutes
Dining and Cooking