2 -(up to)
3 Cloves (large) garlic, peeled
1/2 cup Fresh basil leaves, washed, dried
1 cup Nonfat cottage cheese
Salt, to taste (i omit this)
1/4 cup Plain nonfat yogurt
1 tbsp Olive oil (I use 2 teaspoons and even ommited it accidentally once-it will still delish but less creamy)
1/4 cup Parmesan cheese (could maybe cut back here, too)
1 lb Fusilli pasta (or any kind)
1 1/2 -(up to)
2 lb Broccoli broken into florets
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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.
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