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Pasta: 12 pt. Fettuccine with Spinach & Feta Cheese

Source of Recipe

Annie


List of Ingredients

8 ounces fettucine -- cooked
1 cup fat-free chicken broth soup
10 ounces frozen spinach -- thawed and dried
1/3 cup sun-dried tomatoes
garlic -- to taste
1 cup nonfat ricotta cheese
pepper -- to taste
1/4 cup feta cheese


Recipe

Cook and drained pasta. Bring broth, spinach, tomatoes, and garlic to boil. Reduce heat, simmer, covered 5 minutes. Add ricotta and pepper, warm through. Add pasta and feta and toss. My DH has decided (after giving them a real good try) that he doesn't like sun dried tomatoes. So I substitute canned tomatoes in most recipes (unless I'm making something just
for me, as I love sun dried tomatoes).

Serves 2. "12 Points Per Serving"

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Per serving: 628 Calories (kcal); 6g Total Fat; (9% calories from fat); 43g Protein; 101g Carbohydrate; 37mg Cholesterol; 915mg Sodium
Food Exchanges: 6 Grain Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates