½ cup dry sun-dried tomatoes
1½ cups evaporated skim milk
1½ cups low-fat cottage cheese
1 or 2 garlic cloves, minced
½ teaspoon Celtic salt
½ teaspoon freshly ground black pepper
⅛ teaspoon hot red pepper flakes
¾ cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
16 ounces uncooked whole-grain pasta
¾ cup fresh basil leaves, chopped
Place the sun-dried tomatoes in a medium saucepan and add enough water to cover; place over medium-high heat and bring to a boil. Remove from heat. Let stand for 8 to 10 minutes. Drain, and discard the water. Chop the tomatoes. Combine the evaporated milk, cottage cheese, garlic, salt, black pepper, hot red pepper flakes, and Parmesan cheese in a food processor container and process until smooth. Add the olive oil and pulse until well blended. Pour the mixture into a saucepan and warm over low heat; do not boil. Cook the pasta in boiling water in a saucepan; drain. Place the hot pasta in a large serving bowl. Pour the cottage cheese mixture over the pasta and sprinkle with tomatoes and basil.
Yield: 8 servings
Adapted from a recipe found on RecipeArchive.com
Choose whole-grain products! Besides bread, you should be able to find wholegrain pasta, whole-grain muffins and bagels, and whole-grain pretzels. If the label on these products does not read “whole wheat” or “whole grain,” you should assume that the product is made completely or partially with refined flour.