• 1 (9-ounce) package multi-grain fresh linguine
• 3/4 cup oil-packed sun-dried tomato halves, drained
• 1/4 cup loosely packed basil leaves
• 2 tablespoons slivered almonds
• 2 tablespoons low-fat, fresh Parmesan cheese
• 1 tablespoon bottled minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) crumbled reduced-fat feta cheese

Directions

1. Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta
   to pan.
2. While pasta cooks, place tomatoes and next 6
   ingredients (through black pepper) in a food
   processor; process until finely chopped.
3. Combine tomato mixture and the reserved
   1 cup cooking liquid, stirring with a whisk. Add
   to pasta; toss well to coat. Sprinkle with feta.

Nutrition Information

calories 300
calories from fat 30%
fat 9.9g
satfat 3.3g
monofat 3.9g
polyfat 1.6g
protein 12.3g
carbohydrate 42g
fiber 4.3g
cholesterol 61mg
iron 3.1mg
sodium 570mg
calcium 141mg
sugars 7g

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