| 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
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