Pasta W/cottage Cheese Pesto And Broccoli

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	T	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
1 1/2		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 50 Total Fat: 5.7g Cholesterol: 2.5mg Sodium: 2036mg Potassium: 683.2mg Carbohydrates: 9.6g Fiber: 4.1g Sugar: 1.9g Protein: 12.5g