Fettuccine Gorgonzola With Sun-Dried Tomatoes

• 8 ounces spinach fettuccine or 8 ounces tri color fettuccine
• 1 cup fat-free cottage cheese
• 1/2 cup plain nonfat yogurt
• 1/2 cup crumbled gorgonzola
• 1/8 teaspoon white pepper
• 4 ounces sun-dried tomatoes (not packed in oil)

1. Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
2. Cook pasta according to directions, drain well and keep warm.
3. While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
4. Heat cottage cheese mixture over low heat.
5. Add gorgonzola and white pepper, stirring until cheese is melted.
6. Return pasta to saucepan.
7. Add tomatoes.
8. Pour cheese mixture over pasta and tomatoes and combine well.
9. Serve immediately.

cottage cheese, nonfat yogurt, crumbled gorgonzola, white pepper, tomatoes

Taken from www.food.com/recipe/fettuccine-gorgonzola-with-sun-dried-tomatoes-222635 (may not work)