1/2 c. dry sun-dried tomatoes (1/2 oz.)
1 (12 oz.) can evaporated skim milk
1 1/2 c. low fat cottage cheese
2 cloves garlic, quartered
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/8 tsp. red pepper flakes
3 oz. freshly grated Parmesan cheese
2 tbsp. olive oil
3/4 c. packed chopped fresh basil leaves
1 lb. spinach noodles, cooked

Using scissors, cut the sun-dried tomatoes into pieces. Put them in a bowl and cover with hot water for 10 minutes. Drain well, set aside. 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 in bowl. Pour the sauce over the pasta, add the drained sun-dried tomatoes and the basil and toss to mix well. Makes six 1 1/2 cup servings. 490 calories per serving.