| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Cloves (large) garlic; peeled |
| 1/2 |
c |
Fresh basil leaves; washed, dried |
| 1 |
c |
Nonfat cottage cheese |
|
|
Salt; to taste (i omit this) |
| 1/4 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Olive oil (I use 2 teaspoons and even ommited it accidentally once-it will still delish but less creamy) |
| 1/4 |
c |
Parmesan cheese (could maybe cut back here; too) |
| 1 |
lb |
Fusilli pasta (or any kind) (up to) |
| 2 |
lb |
Broccoli broken into florets |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 08:12:12 -0800 (PST)
From: oshea@uoneuro.uoregon.edu (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, http://www.erols.com/hosey.
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