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