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Pasta with Sun-Dried Tomato Sauce

Yield serves 4 (serving size: 1 1/2 cups)

Ingredients

  • 1/2 cup warm water
  • 1/4 cup sun-dried tomato sprinkles
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 3 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 cups hot cooked gemelli pasta

Nutrition Information

  • calories 234
  • caloriesfromfat 14 %
  • fat 3.5 g
  • satfat 1.6 g
  • monofat 0.1 g
  • polyfat 0.4 g
  • protein 9.8 g
  • carbohydrate 40.1 g
  • fiber 2.3 g
  • cholesterol 10 mg
  • iron 2.3 mg
  • sodium 470 mg
  • calcium 37 mg

How to Make It

  1. Combine water and tomatoes. Cover and let stand 15 minutes or until tomatoes are tender. Strain through a sieve; discard liquid. Set aside.

  2. Heat broth in a saucepan, stirring often (do not boil). Remove from heat. Add cheese and stir with a whisk until smooth. Add tomatoes and remaining ingredients; mix well.