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