6 oz Noodles, cooked al dente, drained
1 cup Onions, Chopped
1 cup Mushrooms, Sliced
1 cup Zucchini, grated
1/4 tsp Thyme
1/4 tsp Basil
1/4 tsp Oregano
Salt and pepper to taste
1 cup Cottage cheese, lowfat
1/3 cup Parmesan cheese, grated
1/2 cup Nonfat yogurt
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While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp.
Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.
Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.
Bake at 350 about 20 to 25 min. or until heated through.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Aug 05, 97
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