Low-calorie Spinach Pasta With Sun-dried Tomatoesdiabetic, pasta, side dishes, vegetables 1/2 cup dry sun-dried tomatoes (1/2 oz.) 12 oz evaporated skimmed milk 1 1/2 cup low-fat cottage cheese 1 centiliter to 2 garlic cloves; quartered 1/2 teaspoon salt 1/2 teaspoon pepper,black 1/8 teaspoon red-pepper flakes 3 oz parmesan; grated (3/4 c.) 2 tablespoon olive oil 3/4 cup basil; fresh packed chopped 1 lb spinach 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. Makes six 1 1/3 c. servings. Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium. Note -- this is good with cooked turkey or chicken added to it. Susan Kennedy Network Systems Corp. Minneapolis, MN USA (susan.kennedy@network.com) (612) 391-1332 |
