Creamy Herbed Pasta

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 16%
  • Fat: 4.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 43.3g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 99mg
  • Calcium: 0.0mg


  • 1 tablespoon sun-dried tomato
  • 1 tablespoon hot water
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons Neufcha@Gtel cheese, softened
  • 2 tablespoons canned low-sodium chicken broth, undiluted
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/8 teaspoon dried crushed red pepper
  • 4 ounces orecchiette pasta, uncooked


  1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.
  2. Combine basil and next 6 ingredients, stirring well.
  3. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add chopped tomato and cheese mixture; toss gently. Serve immediately.
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