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CATEGORY CUISINE TAG YIELD
Dairy Italian Italian3 1 servings

INGREDIENTS

1/2 c Dry sun-dried tomatoes; (1/2 oz.)
12 oz Evaporated skimmed milk; (1 1/2 c.)
1 1/2 c Low-fat cottage cheese
1 Clove garlic; quartered (1-2
; cloves)
1/2 ts Salt
1/2 ts Freshly ground black pepper
1/8 ts Red-pepper flakes
3 oz Freshly grated parmesan cheese; (3/4 c.)
2 tb Extra-virgin olive oil
3/4 c Packed chopped fresh basil leaves
1 lb Spinach noodles; cooked al dente

INSTRUCTIONS

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; 5 1/2 Fat; 0
Other Carbohydrates
Recipe by: )
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