Email to Buny      

Tomato: Low-Cal Spinach Pasta with Sun-Dried Tomatoes

Source of Recipe

Susan Kennedy


List of Ingredients

1/2 cup dry sun-dried tomatoes (1/2 oz.)
12 ounces evaporated skimmed milk (1 1/2 c.)
1 1/2 cups low-fat cottage cheese
1 clove garlic, quartered (1-2 cloves)
1/2 Tsp. salt
1/2 Tsp. freshly ground black pepper
1/8 Tsp. red-pepper flakes
3 Oz. freshly grated Parmesan cheese (3/4 c.)
2 Tbsp. extra-virgin olive oil
3/4 cup packed chopped fresh basil leaves
1 lb. spinach noodles, cooked al dente


Recipe

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. Makes six 1 1/3 c. servings.