Chipotle Tomato Pasta
This low fat cooking recipe packs a ton of flavor with very little saturated fat.
To make Vegan, substitue Vegan Parmesan Cheese

Servings: 6

• 12 ounces dried Penne or ziti pasta
• 1 - 12 ounce package light firm tofu, drained
• 1/4 cup oil pack sun dried tomatoes, drained well
• 1/4 cup fat free vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 or 2 chipotle peppers in adobo sauce
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• Basil leaves, shredded
• Parmesan cheese, freshly grated (optional)

In a blender container, combine tofu, tomatoes, both, oregano, basil, peppers, garlic and salt. Cover and blend until nearly smooth. Toss with hot cooked pasta prepared according to package direction. Garnish with shredded basil leaves and Parmesan cheese if desired. Serve immediately.

Per Serving: 260 Calories; 3g Fat (11.1% calories from fat); trace Saturated Fat; 13g Protein; 45g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 245mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

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