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Spinach Pasta with Sun dried Tomatoes

  • 1/2 c dry sun-dried tomatoes (1/2 oz.)
  • 12 ounces can evaporated skimmed milk (1 1/2 c.)
  • 1 1/2 c low-fat cottage cheese
  • 1 to 2 cloves garlic, quartered
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp red-pepper flakes
  • 3 ounces freshly grated Parmesan cheese (3/4 c.)
  • 2 Tbsp extra-virgin olive oil
  • 3/4 c packed chopped fresh basil leaves
  • 1 pound shinach noodles, 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. Note: Also good with cooked turkey or chicken added to it.

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