Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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  teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
     1/8  teaspoon      red-pepper flakes
   3      ounces        freshly grated parmesan cheese -- (3/4 c.)
   2      tablespoons   extra-virgin olive oil
     3/4  cup           packed chopped fresh basil leaves
   1      pound         spinach noodles -- cooked al dente

Preparation:

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.