Instructions: 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

Note - this is good with cooked turkey or chicken added to it.

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