Recipe for Low-Cal. Spinach Pasta with Sun-Dried Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup dry sun-dried tomatoes, (1/2 oz.)
12 oz evaporated skimmed milk, (1 1/2 c.)
1/2 cup low-fat cottage cheese
1 x clove garlic, quartered (1-2 cloves)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp red-pepper flakes
3 oz freshly grated parmesan cheese, (3/4 c.)
2 tbl extra-virgin olive oil
3/4 cup packed chopped fresh basil leaves
Instructions:
Instructions: 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.

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