Reduced-Fat Gorgonzola Pasta with Dried Plums & Pecans
Use whole-wheat penne for added fiber and flavor. Gorgonzola and dried plums make a satisfying alternative to tomato sauce.
8 ounces uncooked penne pasta
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh garlic
1/2 cup crumbled gorgonzola cheese
1/4 cup (about 1 1/2 ounces) coarsely chopped dried plums
2 tablespoons pecan pieces, toasted
Cook pasta according to package directions; drain cooked pasta and reserve 1/4 cup pasta water. Meanwhile, in microwave-safe bowl, combine oil and garlic; heat for 30 seconds. Place hot pasta in large bowl; add oil and garlic mixture, cheese, dried plums and reserved pasta water. Toss lightly; place on large serving dish and sprinkle with pecans.
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