| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Pasta | 4 | Servings |
INGREDIENTS
| 2 | -(up to) | |
| 3 | Cloves (large) garlic; peeled | |
| 1/2 | c | Fresh basil leaves; washed, dried |
| 1 | c | Nonfat cottage cheese |
| Salt; to taste (i omit this) | ||
| 1/4 | c | Plain nonfat yogurt |
| 1 | tb | Olive oil (I use 2 teaspoons and even ommited it accidentally once-it will still delish but less creamy) |
| 1/4 | c | Parmesan cheese (could maybe cut back here; too) |
| 1 | lb | Fusilli pasta (or any kind) (up to) |
| 2 | lb | Broccoli broken into florets |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 08:12:12 -0800 (PST) From: oshea@uoneuro.uoregon.edu (Sherry O'Shea) okay-i wouldn't exactly call this a "pasta sauce" but you will not believe how yummy and rich this recipeis!. Unknowing friends have told me after they eat it that will be full for hours , it was so rich and creamy-they really laugh when i tell them it has almost no fat in it! Turn on a food processor fitted with a steel blade and drop in the garlic. Process until finely chopped. Add the basil and chop fine. Add the cottage cheese, salt, pepper, yogurt, olive oil, and parmesan chees; puree until the mixture is creamy and smooth. Bring a large pot of water to a rolling boil. Add the pasta-boil 4-5 minutes and add the broccoli. Continue until the pasta/broccoli is cooked. Drain, toss with the cottage cheses mixture-serve at once . feeds 4 hungry people(can easily stretch to 6). P.S. I chop up some fresh tomato and also add this. it adds color and a lot of flavor. this recipe has been a HUGE hit! FATFREE DIGEST V96 #57 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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