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1995-09-27
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From: kennesm@sinistral.network.com (Susan Kennedy)
Newsgroups: rec.food.recipes
Subject: RECIPE: Spinach Pasta with Sun-dried Tomatoes
Date: 23 Feb 1994 11:16:24 -0500
Organization: Network Systems Corporation
Message-ID: <1994Feb22.233825.20188@ns.network.com>
Low-cal. Spinach Pasta with Sun-dried Tomatoes
1/2 c. dry sun-dried tomatoes (1/2 oz.)
1 (12 oz.) can evaporated skimmed milk (1 1/2 c.)
1 1/2 c. low-fat cottage cheese
1-2 cloves garlic, quartered
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 Tbsp. extra-virgin olive oil
3/4 c. packed chopped fresh basil leaves
1 lb. shinach 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.