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August 8, 2011
Sun-Dried Tomato and Feta Spaghetti
Pasta
Prep time:
10 minutesCooking time:
15 minutes“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.”
Ingredients
Serves 4
- 1 cup sun-dried tomatoes, chopped
- 1 (12-ounce) can evaporated skim milk
- 1 1/2 cups fat-free cottage cheese
- 2 cloves garlic, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 16 ounces spaghetti
- 4 ounces feta cheese, crumbled
- 3/4 cup packed chopped fresh basil
Directions
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.
2
Meanwhile, combine evaporated milk, cottage cheese, garlic, salt and pepper in a blender or food processor. Process until smooth. Pour in the oil. Process until well blended.
3
Pour milk mixture into a medium saucepan. Cook over low heat until hot. Do not boil.
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. Stir well to combine.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
If you use oil-packed sun-dried tomatoes instead of the dry-packed, you can skip step 1.
Great Pairings
Greek Islands Fish Fillets
The bold flavors in this great Mediterranean entrée go perfectly with a number of inexpensive fish fillets. Try tilapia, farm-raised catfish or frozen orange roughy fillets.
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