This is a print preview of "Low Cal. Spinach Pasta With Sun Dried Tomatoes" recipe.

• Click here to print
• or return back to Low Cal. Spinach Pasta With Sun Dried Tomatoes.

Low Cal. Spinach Pasta With Sun Dried Tomatoes Recipe

by Global Cookbook

Ingredients

1/2 c. dry sun-dry tomatoes, (1/2 ounce.) 12 ounce evaporated skimmed lowfat milk, (1 1/2 c.) 1 1/2 c. low-fat cottage cheese 1 x clove garlic, quartered (1-2 cloves) 1/2 tsp salt 1/2 tsp freshly grnd black pepper

1/8 tsp red-pepper flakes 3 ounce freshly grated parmesan cheese, (3/4 c.) 2 Tbsp. extra-virgin extra virgin olive oil 3/4 c. packed minced fresh basil leaves 1 lb spinach noodles, cooked al dente

Directions

1. Pour boiling water to cover the sun dry tomatoes. Allow to stand for 10 min Drain and cut into pcs. (Throw away the water.)
2. In a blender container, combine the lowfat milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan cheese. Process till smooth. Leave the blender running and slowly add in the extra virgin olive oil till well-blended. Pour the sauce into a heavy saucepan and hot over low heat; don't boil.
3. Drain the cooked warm pasta and put into a bowl. Pour the sauce over, add in the liquid removed sun-dry tomatoes and the basil and toss well.
4. Note - this is good with cooked turkey or possibly chicken added to it.

© 2024 CookEatShare