Creamy pasta with sun-dried tomatoes

6 Servings

Ingredients

Quantity Ingredient
½ cup Sun-dried tomatoes; (1/2 oz.)
¾ cup Evaporated skim milk
14 ounces Fat-free ricotta cheese
2 Garlic cloves; quartered
1 teaspoon Seasonings**
3 ounces FF grated Parmesan
1 can (4 oz.) mushrooms or 2 cup fresh; sliced
10 ounces Frozen broccoli pieces; cooked
12 ounces Angel hair pasta or other pasta

Directions

Using scissors cut sun-dried tomatoes in small pieces. Put in a bowl and cover with hot water. Allow to stand 10 minutes. Drain.

In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan. Process until smooth. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL. Saut‚ mushrooms if using fresh; keep warm.

Cook pasta. Drain. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta. Bake 30 to 40 minutes in a 9 x 13 casserole.

** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning.

NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra milk; 1 to 2 Tbs. If made ahead - bake and extra 10 minutes. It can be eaten without baking - but I like it better baked. Can also saut‚ some shrimp and sprinkle on top before serving if you have SAD'S to serve.

Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on May 26, 1998

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