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(1)

Spinach Pasta with Sun dried Tomatoes

Ingredients
  • 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
Instructions

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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