Pasta w/cottage cheese pesto and broccoli

4 Servings

Ingredients

Quantity Ingredient
2 -(up to)
3 Cloves (large) garlic; peeled
½ cup Fresh basil leaves; washed, dried
1 cup Nonfat cottage cheese
Salt; to taste (i omit this)
¼ cup Plain nonfat yogurt
1 tablespoon Olive oil (I use 2 teaspoons and even ommited it accidentally once-it will still delish but less creamy)
¼ cup Parmesan cheese (could maybe cut back here; too)
1 pounds Fusilli pasta (or any kind) (up to)
2 pounds Broccoli broken into florets

Directions

Date: Tue, 27 Feb 1996 08:12:12 -0800 (PST) From: oshea@... (Sherry O'Shea) okay-i wouldn't exactly call this a "pasta sauce" but you will not believe how yummy and rich this recipeis!. Unknowing friends have told me after they eat it that will be full for hours , it was so rich and creamy-they really laugh when i tell them it has almost no fat in it! Turn on a food processor fitted with a steel blade and drop in the garlic.

Process until finely chopped. Add the basil and chop fine. Add the cottage cheese, salt, pepper, yogurt, olive oil, and parmesan chees; puree until the mixture is creamy and smooth.

Bring a large pot of water to a rolling boil. Add the pasta-boil 4-5 minutes and add the broccoli. Continue until the pasta/broccoli is cooked.

Drain, toss with the cottage cheses mixture-serve at once . feeds 4 hungry people(can easily stretch to 6).

P.S. I chop up some fresh tomato and also add this. it adds color and a lot of flavor. this recipe has been a HUGE hit! FATFREE DIGEST V96 #57

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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