During the summer and early fall, we use tomatoes from our garden to make this sauce. After the tomato season has ended, we use canned tomatoes instead.
The recipe is adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, and is part of the Company’s Coming series. The recipe is simple to make, and tastes delicious. The spinach pasta adds a bit of extra colour and eye appeal.
If you don’t have spinach pasta in the cupboard, you could substitute another type of gluten free pasta, and the result will taste just as good.
Pasta With Tomato Cream Cheese Sauce
- 6 oz gluten free Spinach Pasta
- 1 cup diced tomatoes (with juice)
- 1/2 cup gluten free chicken broth
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 cup low fat cream cheese, cut up
- 1 tbsp chopped fresh parsley
- dash of ground black pepper
- Cook pasta according to package directions.
- Drain pasta and return to the same pot. Cover to keep warm.
- Meanwhile, combine tomato, broth, garlic and basil in medium saucepan.
- Bring to a boil, and pour over pasta.
- Add cheese, parsley and pepper.
- Toss and serve immediately.
Makes 3 servings.
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You can find more information on the gluten free section of my Excel tips website.