| 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: )
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