Date: Tue, 26 May 1998 10:34:23 -0700
From: "Richard M. Swanson" (firstname.lastname@example.org)
CREAMY PASTA WITH SUN-DRIED TOMATOES Serves 6
1/2 cup Sun-dried tomatoes (1/2 oz.)
3/4 cup evaporated skim milk
14 ounces fat-free ricotta cheese
2 garlic cloves, quartered
1 teaspoon seasonings**
3 ounces FF grated Parmesan
4 oz. can mushrooms or 2 cup fresh, sliced
10 oz. frozen broccoli pieces, cooked
12 oz. Angel hair pasta or other pasta
Using scissors cut sun-dried tomatoes in small pieces. Put in a bowl
and cover with hot water. Allow to stand 10 minutes. Drain.
In a blender or food processor, combine milk, ricotta, garlic,
seasonings and Parmesan. Process until smooth. Pour sauce into a
heavy saucepan and warm over low heat. DO NOT BOIL. Sau= t=E9
mushrooms if using fresh; keep warm. Cook pasta. Drain. Mix all
together (sauce, sun-dried tomatoes, broccoli, mushrooms and
pasta. Bake 30 to 40 minutes in a 9 x 13 casserole.=20
** I used 1 small cayenne, ground, and 1 tsp. no-salt seasoning.
NOTE: I put sun-dried tomatoes in blender. Works okay but needs extra
mil= k; 1 to 2 Tbs. If made ahead - bake and extra 10 minutes. It can
be eaten without baking - but I like it better baked.