Sun-Dried Tomato Cream Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a great pasta vegetarian but, you can add shrimp or chicken if you like. I also add artichoke hearts. Ingredients:
1/2 cup sun-dried tomato (1/2 oz.) |
3/4 cup evaporated skim milk |
14 ounces fat-free ricotta cheese |
2 garlic cloves, quartered |
3 ounces grated parmesan cheese |
2 cups mushrooms, sliced |
10 ounces frozen broccoli florets, pieces cooked |
12 ounces angel hair pasta or 12 ounces other pastas |
Directions:
1. Using scissors cut sun-dried tomatoes in small pieces.
2. Put in a bowl and cover with hot water.
3. Allow to stand 10 minutes. Drain.
4. In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan; process until smooth.
5. Pour sauce into a heavy saucepan and warm over low heat. DO NOT BOIL.
6. Saute mushrooms, keep warm.
7. Cook pasta. Drain.
8. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta.
9. Bake 30 to 40 minutes in a 9 x 13 casserole.
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