Sun-Dried Tomato Cream Pasta

• 12 cup sun-dried tomato (1/2 oz.)
• 34 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

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.
4. Drain.
5. In a blender or food processor, combine milk, ricotta, garlic, seasonings and Parmesan; process until smooth.
6. Pour sauce into a heavy saucepan and warm over low heat.
7. DO NOT BOIL.
8. Saute mushrooms, keep warm.
9. Cook pasta.
10. Drain.
11. Mix all together (sauce, sun-dried tomatoes, broccoli, mushrooms and pasta.
12. Bake 30 to 40 minutes in a 9 x 13 casserole.

tomato, milk, ricotta cheese, garlic, parmesan cheese, mushrooms, broccoli florets, pasta

Taken from www.food.com/recipe/sun-dried-tomato-cream-pasta-206758 (may not work)