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Skinny Gorgonzola Pasta with Sundried Tomatoes

This Skinny Gorgonzola Pasta with Sundried Tomatoes is a great, lightened up meal! Plus, with the use of Rozini Garden Delight Tri-Color Rotini, you get a whole serving of vegetables in half this dish!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Sarah Averett

Ingredients

  • 8 oz. Ronzoni Garden Delight Pasta
  • 12 oz. low-fat cottage cheese
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 up {2 oz.} crumbled Gorgonzola cheese
  • 4 oz. sundried tomatoes {not packed in oil}

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, combine cottage cheese and yogurt in a food processor or blender and process until smooth and creamy.
  3. Heat cottage cheese mixture, salt, and pepper in a large skillet over low heat.
  4. Once warm, add the Gorgonzola cheese and heat until melted.
  5. Add the pasta and tomatoes to the skillet and toss to coat completely.