Diabetic Spinach Pasta

Low-Calorie Spinach Pasta With Sun-Dried Tomatoes Recipe

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 (susan.kennedy@network.com) (612) 391-1332 Servings: 6

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