Low-calorie spinach pasta with sun-dried tomatoes
Yield: 6 sweet ones
Ingredients:
- 1/2 c Dry sun-dried tomatoes 1/2 ts Pepper black -(1/2 oz.) 1/8 ts Red-pepper flakes
- 12 oz Evaporated skimmed milk 3 oz Parmesan; grated (3/4 c.)
- 1 1/2 c Low-fat cottage cheese 2 tb Olive oil
- 1 cl To 2 Garlic cloves; 3/4 c Basil; fresh packed chopped -quartered 1 lb Spinach noodles;
- 1/2 ts Salt -cooked al dente
Instructions:
Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. 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. Makes six 1 1/3 c. servings. Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium. Note -- this is good with cooked turkey or chicken added to it. Susan Kennedy Network Systems Corp. Minneapolis MN USA (susan.kennedy@network.com) (612) 391-1332
