This recipe is so fresh tasting and good, yet you can throw it together in about 20 minutes. It's perfect for four modest servings, and I serve it with just some freshly baked bread. Each serving (a heaping cup) is 7 points on WW (around 330 calories, 8 g fat, 5 g fiber). So make yourself a big ol' bowl of pasta and snuggle in to enjoy the nice fall weather comin' up!
Pasta in Sun-dried Tomato Cheese Sauce
8 oz. Whole Wheat ziti (or similar -- I use whatever vaguely tubular pasta I have open, since this recipe only calls for 8 oz)
1/2 t. extra virgin olive oil
1 C. sun-dried tomatoes, thinly sliced in strips (I buy the dried variety and then reconstitute them with boiling water; they're less expensive than the ones packed in oil, which I always have to rinse thoroughly anyway, to save calories)
2 scallions, chopped
2 oz. canadian bacon, chopped (Optional -- you can let this stay a totally vegtarian meal, if you prefer, or substitute chicken or even shrimp, just be sure to use a small amount of the meat so that your calories don't jump too high)
pinch of salt, crushed red pepper -- to taste
1 minced garlic clove
6 T. fat-free half and half
3 0z. crumbled gorgonzola cheese (now, if this cheese is too strong or if you just don't like it, swap it out with fresh parmesan or romano)
1 C. fresh spinach, rinsed
Cook up your pasta and drain. Don't worry about keeping it warm -- it's going back into a skillet for a heat-up in the sauce later anyhow.
Heat your oil over medium heat in a large skillet, then add in your tomatoes, scallions, your bacon (if using), seasoning, and garlic. Cook just a minute, until fragrant. Stir in half and half and cheese, stirring constantly, letting the cheese melt and thicken the sauce. Stir in spinach and pasta and cook until spinach is wilted.
This is so good, and perfect for a busy work night when you crave something homey and good but don't have a lot of time.