| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Vegtime7 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Farfalle pasta |
| 1/4 |
c |
Cottage cheese; low fat |
| 2 |
tb |
Plain yogurt; low fat |
| 1/4 |
c |
Cilantro; chopped |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1 |
pn |
Red pepper flakes |
| 1 1/2 |
tb |
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
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