| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main course, Vegetarian*, Pasta*, Quick dishe |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bowtie pasta |
| 1/2 |
c |
Low-fat cottage cheese ; * |
| 1/4 |
c |
Plain lowfat yogurt |
| 1/2 |
c |
Chopped cilantro |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 1/8 |
ts |
Red pepper flakes |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu.
Cook pasta in boiling, salted water until al dente. Meanwhile, combine
cottage cheese, yogurt, cilantro, and salt in blender or food
processor. Process 30 seconds.
Heat oil in small skillet over medium heat; add garlic and cook until
aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain
pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.
Variation: Saute slivered onion and sweet red and yellow bell pepper strips
along
with garlic. Cook 3 minutes, or until crips-tender. Proceed with rec ipe.
Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod /
2 g Fiber
Recipe By : (adapted for 2 from ) VegTimes
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 08:59:25 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”