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Spinach Pasta with Sun-dried Tomatoes

1/2 c dry sun-dried tomatoes (1/2 oz.)
12 oz can evaporated skimmed milk (1 1/2 c.)
1 1/2 c low-fat cottage cheese
1 to 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.

Note: Also good with cooked turkey or chicken added to it.

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