Ingredients Jump to Instructions ↓

  1. Spinach Pasta with Sun-dried Tomatoes

  2. 1/2 c dry sun-dried tomatoes (1/2 oz.)

  3. 12 oz can evaporated skimmed milk (1 1/2 c.)

  4. 1 1/2 c low-fat cottage cheese

  5. 1 to 2 cloves garlic, quartered

  6. 1/2 tsp salt

  7. 1/2 tsp freshly ground black pepper

  8. 1/8 tsp red-pepper flakes

  9. 3 oz freshly grated Parmesan cheese (3/4 c.)

  10. 2 Tbsp extra-virgin olive oil

  11. 3/4 c packed chopped fresh basil leaves

  12. 1 lb shinach noodles, cooked al dente

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

  14. In a blender container, combine the milk, cottage cheese, garlic,

  15. salt, pepper, red-pepper flakes, and Parmesan cheese. Process

  16. until smooth. Leave the blender running and slowly add the olive

  17. oil until well-blended. Pour the sauce into a heavy saucepan and warm over low heat; do not boil.

  18. Drain the cooked hot pasta and put into a bowl. Pour the sauce

  19. over, add the drained sun-dried tomatoes and the basil and toss

  20. well.

  21. Note: Also good with cooked turkey or chicken added to it.


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