| 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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