| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime7 |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Farfalle pasta |
| 1/4 |
c |
Cottage cheese, low fat |
| 2 |
T |
Plain yogurt, low fat |
| 1/4 |
c |
Cilantro, chopped |
| 1/4 |
t |
Salt |
| 1 |
t |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
pn |
Red pepper flakes |
| 1 1/2 |
T |
Parmesan cheese, grated |
INSTRUCTIONS
Cook pasta in boiling salted water until al dente. Meanwhile, combine
cottage cheese, yogurt, cilantro and salt in a bowl of blender or
small 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 cheese if desired.
| NOTES : Makes 1 serving, 4g fat Recipe by: Vegetarian Times, April
1996 Converted by MM_Buster v2.0l.
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