Four Cheese Pasta Recipe
1 cup shredded Swiss cheese
1/2 cup each: shredded mozzarella, provolone and Fontina cheese
1 jar (28 ounces) reduced fat “chunky-style” pasta sauce
1 (14 ounce) package pasta, cooked and drained
Fresh parsley, chopped
Combine cheeses in a small bowl. Simmer sauce over low heat, stirring occasionally. Spoon sauce over pasta, add cheese and toss to mix. Sprinkle with parsley.
Makes 8 Servings
Serving Size: 8-10 ounces
Nutrients per serving:
Calories: 345
Total fat: 8 grams
Saturated fat: 4 grams
Cholesterol: 19 mg
Sodium: 463 mg
Carbohydrate: 54 grams
Protein: 13 grams
Dietary fiber: 4 grams
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