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Sun-Dried Tomato and Feta Spaghetti
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Preparation time: 10 min. |
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Cooking time: 15 min. |
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Ideal condiment: spinach salad |
Shopping List
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sun-dried tomatoes, evaporated skim milk, cottage cheese,
spaghetti, feta cheese, fresh basil |
Food items that are probably in your frig!
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garlic, salt, pepper, olive oil |
Ingredients
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1 cup sun-dried tomatoes, chopped |
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1 (12-ounce) can evaporated skim milk |
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1 1/2 cups fat-free cottage cheese |
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2 cloves garlic, quartered |
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1/2 teaspoon salt |
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1/2 teaspoon pepper |
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2 tablespoon olive oil |
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16 ounces spaghetti |
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4 ounces feta cheese, crumbled |
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3/4 cup packed chopped fresh basil |
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Serves 4 |
Step 1
Bring a small saucepan of water to a boil over high heat.
Place sun-dried tomatoes in a medium bowl. Pour boiling water over tomatoes.
Let stand for 10 minutes; drain. Chop coarsely.
Step 2
Meanwhile, combine evaporated milk, cottage cheese,
garlic, salt and pepper in a blender or food process until smooth. Pour in
the oil. Process until well blended.
Step 3
Pour milk mixture into a medium saucepan. Cook over low
heat until hot. Do not boil.
Step 4
Cook spaghetti according to package directions. Drain.
Place spaghetti in a large serving bowl. Pour milk mixture over
spaghetti. Add tomatoes, feta and basil.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times You can prepare through step 2 up to 4 hours ahead.
Refrigerate the milk mixture until ready to use. |
Money Savers Sun- dried tomatoes
are least expensive when purchased dry instead of packed in oil. Keep
them tightly sealed in a container with an airtight lid to keep them
fresh for up to 12 months. |
Serving Variation
For a special dinner, add 1 pound cooked peeled shrimp to
the saucepan in step 3. |
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