SUN-DRIED TOMATO, ROSEMARY AND GOAT CHEESE SAUCE
Yield Portion Size
10 portions
()
| 3 cups | |
| 1-1/4 cups |
Sun-dried tomatoes
|
| 1/4 cup |
Rosemary, fresh
|
| 2 tbsp |
Honey
|
| 1 tbsp |
Salt
|
| 1 cup |
Goat cheese
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 66 mg | 7% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 7 g | 11% |
| Iron | 2 mg | 8% |
| Potassium | 229 mg | 0% |
| Calories | 134 kcal | 7% |
| Sodium | 1106 mg | 46% |
| Protein | 6 g | 12% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 4 g | 18% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 2 g | 8% |
| Vitamin C | 20 mg | 33% |
| Vitamin A | 616 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add the marinara sauce and sun-dried tomatoes. Cook for 15 minutes.
-
Step 3
Add rosemary, honey, salt and goat cheese. Stir until cheese is fully incorporated.
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