0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 6 Servings

INGREDIENTS

1/2 c Sun-dried tomatoes; (1/2 oz.)
3/4 c Evaporated skim milk
14 oz Fat-free ricotta cheese
2 Garlic cloves; quartered
1 ts Seasonings**
3 oz FF grated Parmesan
1 cn (4 oz.) mushrooms or 2 cup fresh; sliced
10 oz Frozen broccoli pieces; cooked
12 oz Angel hair pasta or other pasta

INSTRUCTIONS

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@sedona.net> on May
26, 1998

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?