| 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 |
t |
Salt |
| 1/2 |
t |
Freshly ground black pepper |
| 1/8 |
t |
Red-pepper flakes |
| 3 |
oz |
Freshly grated parmesan |
|
|
cheese 3/4 c. |
| 2 |
T |
Extra-virgin olive oil |
| 3/4 |
c |
Packed chopped fresh basil |
|
|
leaves |
| 1 |
lb |
Spinach noodles, cooked al |
|
|
dente |
| 1 |
|
Fat, 0 Other Carbohydrates |
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 Recipe by: ) Converted by MM_Buster v2.0n.
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