Low-calorie Spinach Pasta With Sun-dried Tomatoes

Servings: 6
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

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

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