Low-cal spinach pasta with sun-dried tomatoes

1 servings

Ingredients

Quantity Ingredient
½ cup Dry sun-dried tomatoes; (1/2 oz.)
12 ounces Evaporated skimmed milk; (1 1/2 c.)
1½ cup Low-fat cottage cheese
1 Clove garlic; quartered (1-2
; cloves)
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
⅛ teaspoon Red-pepper flakes
3 ounces Freshly grated parmesan cheese; (3/4 c.)
2 tablespoons Extra-virgin olive oil
¾ cup Packed chopped fresh basil leaves
1 pounds Spinach noodles; cooked al dente

Directions

Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 minutes Drain and cut into pieces. (Discard the water.) In a blender container, combine the milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan cheese. Process until smooth. Leave the blender running and slowly add the olive oil until well-blended. Pour the sauce into a heavy saucepan and warm over low heat; do not boil.

Drain the cooked hot pasta and put into a bowl. Pour the sauce over, add the drained sun-dried tomatoes and the basil and toss well.

Note -- this is good with cooked turkey or chicken added to it.

Per serving: 511 Calories (kcal); 28g Total Fat; (48% calories from fat); 26g Protein; 40g Carbohydrate; 12mg Cholesterol; 1458mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

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