Italian recipes

Low-Cal. Spinach Pasta With Sun-Dried Tomatoes

Course : Italian
Serves: 1

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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 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

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 / Directions:

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.

Low-Cal. Spinach Pasta With Sun-Dried Tomatoes

Ingredients:

Preparation / Directions:

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