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