| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Pasta, Healthy | 4 | Servings |
INGREDIENTS
| 1 | c | Low-fat cottage cheese |
| 1 | tb | Fresh lemon juice |
| 8 | oz | Thin spaghetti |
| 1 | tb | Acceptable vegetable oil |
| 1/4 | c | Chopped scallions |
| 1/2 | c | Chopped onions |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Freshly ground black pepper, |
| Or to taste | ||
| 2 | c | Sliced fresh mushrooms |
| 1 | c | Sliced green bell pepper |
| 1 1/2 | c | Sliced carrots |
| 10 | oz | Frozen no-salt-added |
| Broccoli, steamed |
INSTRUCTIONS
Drain any liquid off of cottage cheese. In a bowl, combine cottage cheese and lemon juice. Set aside. Prepare spaghetti according to package directions, omitting salt. Drain thoroughly. Meanwhile, heat oil in skillet over medium-high heat. Add scallions, onions, garlic, and black pepper and saute 1 minute4. Add mushrooms and stir 1 minute. Then add bell pepper, carrots, and broccoli and stir for another 3-4 minutes. Set aside. In another bowl, toss spaghetti and cottage cheese mixture to coat evenly. Top with sauteed vegetables. Nutritional Analysis: Calories 373 kcal Cholesterol 5 mg Saturated Fat 1 gm Protein 19 gm Sodium 275 mg Polyunsaturated Fat 3 gm Carbohydrate 62 gm Total Fat 6 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books, 1991 Entered by: Lawrence Kellie Sun 11-24-1996 at 14:03:18 Size of Serving: N/A From: Lawrence Kellie Date: 15 Dec 96 Posted to MM-Recipes Digest V4 #093 by BobbieB1@aol.com on Apr 3, 1997
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