Low-calorie spinach pasta with sun-dried tomatoes

6 sweet ones

Ingredients

Quantity Ingredient
½ cup Dry sun-dried tomatoes (1/2 oz.)
12 ounces Evaporated skimmed milk
1½ cup Low-fat cottage cheese
1 clove To 2 Garlic cloves; quartered
½ teaspoon Salt
½ teaspoon Pepper,black
⅛ teaspoon Red-pepper flakes
3 ounces Parmesan; grated (3/4 c.)
2 tablespoons Olive oil
¾ cup Basil; fresh packed chopped
1 pounds Spinach noodles; cooked al dente

Directions

Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. 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.

Makes six 1⅓ c. servings. Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium.

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

Susan Kennedy Network Systems Corp. Minneapolis, MN USA (susan.kennedy@...) (612) 391-1332

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