This diabetic spinach pasta recipe is tastes anything but a diet dish. What I love about spices is that it adds zest and flavor to any food. With garlic and sun dried tomatoes as the main ingredients... you know this will be very flavorful!
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: 1. Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10min. Drain and cut into pieces. (Discard the water.)
2. 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.
3. Pour the sauce into a heavy saucepan and warm over low heat; do not boil.
4. 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 (email@example.com) (612) 391-1332 Servings: 6