| 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: ) Converted by MM_Buster v2.0n.
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