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Low-calorie Spinach Pasta With Sun-dried Tomatoes

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c Dry sun-dried tomatoes 

  2. 1/2 ts Pepper,black

  3. -(1/2 oz.) 1/8 ts Red-pepper flakes

  4. 12 oz Evaporated skimmed milk 

  5. 3 oz Parmesan; grated (3/4 c.)

  6. 1 

  7. 1/2 c Low-fat cottage cheese 

  8. 2 tb Olive oil

  9. 1 cl To 

  10. 2 Garlic cloves; 

  11. 3/4 c Basil; fresh packed chopped

  12. -quartered 1 lb Spinach noodles;

  13. 1/2 ts Salt -cooked al dente

Instructions Jump to Ingredients ↑

  1. Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. Drain and cut into pieces. (Discard the water.)

  2. In a blender container, combine the milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan cheese. Process until smooth.

  3. Leave the blender running and slowly add the olive oil until well- blended.

  4. Pour the sauce into a heavy saucepan and warm over low heat; do not boil.

  5. 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.

  6. Makes six 1 1/3 c. servings. Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium.

  7. Note — this is good with cooked turkey or chicken added to it.

  8. Susan Kennedy Network Systems Corp. Minneapolis, MN USA (susan.kennedy@network.com) (612) 391-1332 —–

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