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2011-02-01Skinny Sundried Tomato Linguini with Mozzarella: Part Skim Mozzarella, Linguini, Pine Nuts, Olive Oil (Extra Virgin), Garlic, Cherry Tomatoes, Sundried Tomato Paste, Basil Leaves
Skinny Sundried Tomato Linguini with Mozzarella featuring Sorrento® Part Skim Mozzarella

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Sorrento® Part Skim Mozzarella

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Skinny Sundried Tomato Linguini with Mozzarella

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  • 1 cup Sorrento® Part Skim Mozzarella, cut in 1/2 inch slices
  • 1 lb. Linguini
  • 3 tbs Pine Nuts
  • 2 tbs Olive Oil (Extra Virgin)
  • 1 clove Garlic, crushed
  • 20 Cherry Tomatoes, cut in half
  • 2 tbs Sundried Tomato Paste
  • 10 Basil Leaves, torn


Cook pasta according to directions. Drain and set aside. Heat a large pan or wok with no oil over medium heat. Add pine nuts. Continuously turn nuts until toasted, about 2 minutes. Transfer nuts to a dish. Heat oil in same pan over medium heat. Add the garlic and turn down heat. Add tomatoes and toss. Blend in sundried tomato paste. Remove pan from heat. Add linguini and basil to tomato mixture and toss to evenly coat. Top with mozzarella slices.


By using the fat-free ricotta and part skim mozzarella, this recipe has 7% less fat per serving.*

*As compared to using whole milk cheeses

Nutrition Information

370 Calories
14 g Fat
11 mg Cholesterol
202 mg Sodium
45 g Carbohydrate
3 g Sugars
16 g Protein
2 g Fiber

Higher fat version:

370 Calories
15 g Fat
15 mg Cholesterol
202 mg Sodium
45 g Carbohydrate
3 g Sugars
14 g Protein
2 g Fiber

Nutrition Information provided by Lynda Antonacci, RD, CDN


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