Low-Calorie Spinach Pasta With Sun-Dried Tomatoes from Healthy Diabetic Recipes

Low-Calorie Spinach Pasta With Sun-Dried Tomatoes Recipe

Recipe Ingredients:

1/2 cup Dry sun-dried tomatoes (1/2 oz.)
12 oz Evaporated skimmed milk
1 1/2 cup Low-fat cottage cheese
1 cl To 2 Garlic cloves, quartered
1/2 tsp Salt
1/2 tsp Pepper,black
1/8 tsp Red-pepper flakes
3 oz Parmesan, grated (3/4 c.)
2 tbsp Olive oil
3/4 cup Basil, fresh packed chopped
1 lb Spinach noodles, cooked al dente

Recipe 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
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

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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