Pasta Asiago with Spinach and Sun-Dried Tomatoes

Pasta Asiago with Spinich & Sun-Dried Tomatoes | @HipVegetarian

Pasta Asiago with Spinich & Sun-Dried Tomatoes | @HipVegetarian

During the Thanksgiving holiday, I was slightly tired of left overs; so I pulled out a recipe I recently found in the San Antonio Express-News.  Their Taste section is the main reason I subscribe to the Sunday paper, and I have a stack of recipes that I want to try, to prove it.

I made the reduced-fat version of the recipe, which is listed here. I also added chicken strips from Morning Star to give it a protein boost.

Pasta Asiago with Spinach & Sun-Dried Tomatoes

Makes 6 servings

12 ounces whole-grain pasta
1 bag, Morningstar Chicken Strips
1 tablespoon olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
11/2 tablespoons cornstarch
1 cup Vegetable broth, divided use
2 cups fat-free half-and-half
1/2 cup grated Asiago cheese
1/2 cup sun-dried tomatoes, chopped (not oil-packed)
1 (6-ounce) package baby spinach

Instructions: Boil pasta according to package directions; drain, set aside and keep warm.

Saute chicken strips in a nonstick skillet. Set aside.

In a separate skillet, add olive oil and the red onion. Sauté onion, using broth if necessary to prevent scorching, until soft. Add garlic.

Combine cornstarch with 2 tablespoons of the vegetable broth to dissolve. Add the rest of the broth to the dissolved cornstarch and pour the mixture into the skillet. Bring to a boil. Add half-and-half and return to a boil. Add Asiago cheese and stir. Stir in sun-dried tomatoes.

In a large bowl or pan, combine chicken or shrimp, pasta, sauce and spinach, and stir until the spinach is slightly wilted.

There is a nice tasty, original fattening version of this recipe at http://www.mysanantonio.com/life/food/article/Reduced-Fat-Pasta-with-Spinach-Asiago-and-3982289.php#ixzz2EEn7Ukp7.

About these ads

5 responses

    • I made and posted the reduced-fat version here, and I have to say I didn’t notice a difference. It tasted fattening enough — and I’m one who loves butter and cream. Also I just remembered that I made this with gnocchi, which gave it a nice texture.

  1. We make a really similar pasta from Giada – it’s asiago, fontina, spinach and sun dried tomatoes. It’s really delicious. This looks like a perfect version for winter…slightly more decadent with the cream (or half&half!)

  2. Awesome blog! Do you have any tips for aspiring writers?

    I’m hoping to start my own website soon but I’m a little lost on everything.

    Would you advise starting with a free platform like WordPress or go
    for a paid option? There are so many options out there that I’m totally overwhelmed .. Any recommendations? Kudos!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s