Low-Cal. Spinach Pasta With Sun-Dried Tomatoes

Recipe Ingredients

1/2 cup	31g / 1.1oz	Dry sun-dried tomatoes - (1/2 oz.)
12 oz	340g	Evaporated skimmed milk - (1 1/2 c.)
1 1/2 cups	219g / 7.7oz	Low-fat cottage cheese
1		Garlic - quartered (1-2 cloves)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
1/8 teaspoon	0.6ml	Red-pepper flakes
3 oz	85g	Freshly grated parmesan cheese - (3/4 c.)
2 tablespoons	30ml	Extra-virgin olive oil
3/4 cup	30g / 1.1oz	Packed chopped fresh basil leaves
1 lb	454g / 16oz	Spinach noodles - cooked al dente

Recipe 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.

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