Title: Low-Calorie Spinach Pasta with Sun-Dried Tomatoes
Categories: Diabetic Pasta Vegetable Side
Yield: 6 Sweet ones

1/2	c	Dry sun-dried tomatoes (1/2 oz.)
12	oz	Evaporated skimmed milk
1 1/2	c	Low-fat cottage cheese
1	cl	To 2 Garlic cloves; quartered
1/2	ts	Salt
1/2	ts	Pepper,black
1/8	ts	Red-pepper flakes
3	oz	Parmesan; grated (3/4 c.)
2	tb	Olive oil
3/4	c	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

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