Recipe - Creamy Pasta With Sun-Dried Tomatoes

One half cup Sundried tomatoes; (1/2
oz.)
Three fourths cup Evaporated skim milk
14 ounce Fatfree ricotta cheese
2 Garlic cloves; quartered
1 teaspoon Seasonings**
3 ounce FF grated Parmesan
1 cn (4 oz.) mushrooms or 2 cup
fresh; cut or sliced up
10 ounce Frozen broccoli pieces;
cooked
12 ounce Angel hair pasta or other
pasta

Using scissors cut sundried 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. Saut‚ mushrooms if using fresh; keep warm.
Cook pasta. Drain. Mix all together (sauce, sundried tomatoes, broccoli,
mushrooms and pasta. Bake 30 to 40 minutes in a 9 x 13 casserole.

** I used 1 small cayenne, ground, and 1 tsp. nosalt seasoning.

NOTE: I put sundried tomatoes in blender. Works okay but needs extra milk;
1 to 2 Tbs. If made ahead bake and extra 10 minutes. It can be eaten
without baking but I like it better baked. Can also saut‚ some shrimp and
sprinkle on top before serving if you have SAD'S to serve.
Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on May
26, 1998