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Cooked by: Chef / Health: Low Cal / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: 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.
Note -- this is good with cooked turkey or chicken added to it.
Comments: Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium.
Ingredients:
1/2 Cup(s) Dry sun-dried tomatoes 1/2 ts Pepper,black (1/2 oz.) 1/8 ts Red-pepper flakes
12 Ounce(s) Evaporated skimmed milk 3 oz Parmesan; grated (3/4 c.)
1 1/2 Cup(s) Low-fat cottage cheese 2 tb Olive oil
1 Centiliter(s) To 2 Garlic cloves; 3/4 c Basil; fresh packed chopped quartered 1 lb Spinach noo
1/2 Teaspoon(s) Salt -cooked al dente |
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