Contributed by: News Canada
(NC) - This recipe is an excellent source of Folacin and a good source of Vitamin A, Riboflavin, Niacin and Zinc.
Steam asparagus, set aside. Rinse sundried tomato. Chop and set aside.
Saute chopped garlic in 2 tbsp. olive oil over medium heat until translucent. Stir in flour to make a roux.
Gradually add So Good Fat Free, stirring until smooth.
Add crumbled vegetable stock cube. Bring mixture to a boil over medium heat. Simmer until mixture thickens.
Add asparagus, sundried tomato, salt and pepper. Gradually add crumbled goat's cheese to sauce, stir until cheese melts.
Add penne and mix until combined.
Serving Size: Serves 4
Nutritional Information: Per Serving: Calories: 378, Protein: 15 g, Fat: 13 g, Carbohydrate: 50 g, Sodium: 515 mg, Calcium 159 mg, Iron 1.9 mg, Dietary Fibre 3 g.
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