| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Healthy, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Low-fat cottage cheese |
| 1 |
T |
Fresh lemon juice |
| 8 |
oz |
Thin spaghetti |
| 1 |
T |
Acceptable vegetable oil |
| 1/4 |
c |
Chopped scallions |
| 1/2 |
c |
Chopped onions |
| 1 |
|
Clove garlic, minced |
| 1/4 |
t |
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
1991
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,
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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