| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Pasta and s, Lowfat, Vegetarian, Heaven |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cottage cheese; room-temperature |
| 1 |
ts |
Salt |
| 1/4 |
c |
Minced chives; or scallions |
| 1 |
ts |
Grated lemon zest |
|
|
Black pepper; to taste |
| 1/2 |
lb |
Orzo; (rice-shaped pasta) |
| 1 |
c |
Frozen peas |
|
|
Grated pecorino cheese; or Parmesan cheese, for the top |
INSTRUCTIONS
Combine the cottage cheese, salt, chives or scallions, lemon zest and black
pepper in a medium-sized bowl. Mix well.
Cook the orzo in plenty of rapidly boiling water until it is tender. Place
the peas in a colander in the sink, and drain the pasta right onto the peas
(this will defrost the peas and cook them slightly). Shake off the excess
water, transfer the orzo and peas to the cottage cheese mixture, and stir
gently. Sprinkle with grated pecorino or Parmesan, and serve warm or at
room temperature in bowls. Serves 4 or more. PER SERVING: 341 cals,
3.3 g fat, 8.7%
Prep: 10 minutes.
"When I was a child," says Katzen, "one of my favorite comfort foods was a
dish my mother called Noodles and Cheese. Although it was just some plain
pasta mixed with cottage cheese and a little sour cream, it had a magical,
calming effect on me. I make a slightly more adult version now, which is a
little fancier, but equally comforting."
kitpatH Nov97
Recipe by: Mollie Katzen's Vegetable Heaven
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