Low-Cal. Spinach Pasta With Sun-Dried Tomatoes

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

1/2	cup	dry sun-dried tomatoes -- (1/2 oz.)
12	ounces	evaporated skimmed milk -- (1 1/2 c.)
1 1/2	cups	low-fat cottage cheese
1	clove	garlic -- quartered (1-2 cloves)
1/2	teaspoon	salt
1/2	teaspoon	freshly ground black pepper
1/8	teaspoon	red-pepper flakes
3	ounces	freshly grated parmesan cheese -- (3/4 c.)
2	tablespoons	extra-virgin olive oil
3/4	cup	packed chopped fresh basil leaves
1	pound	spinach noodles -- cooked al dente
1/2	cup	dry sun-dried tomatoes -- (1/2 oz.)
12	ounces	evaporated skimmed milk -- (1 1/2 c.)
1 1/2	cups	low-fat cottage cheese
1	clove	garlic -- quartered (1-2 cloves)
1/2	teaspoon	salt
1/2	teaspoon	freshly ground black pepper
1/8	teaspoon	red-pepper flakes
3	ounces	freshly grated parmesan cheese -- (3/4 c.)
2	tablespoons	extra-virgin olive oil
3/4	cup	packed chopped fresh basil leaves
1	pound	spinach noodles -- cooked al dente

Preparation:

Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 minutes 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. Note -- this is good with cooked turkey or chicken added to it.