"Cottage cheese is the surprising base for the wonderfully creamy sauce that coats the pasta and veggies in this side dish," notes Barbara Toher of Lexington, Kentucky. "My husband, who doesn't like to compromise good taste for low-fat foods, didn't even realize this dish was lower in fat."
- 1 cup (8 ounces) 1% cottage cheese
- 1/2 cup 1% milk
- 1/4 cup reduced-fat sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 5 cups broccoli florets
- 4 cups cauliflowerets
- 4 ounces uncooked angel hair pasta
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 2-1/2 cups sliced fresh mushrooms
- In a blender or food processor, combine the cottage cheese, milk, sour cream, Parmesan cheese, salt and cayenne; cover and process until smooth. Set aside.
- In a saucepan, bring 1 in. of water to a boil; place broccoli and cauliflower in a steamer basket over water. Cover and steam for 3-4 minutes or until crisp-tender. Meanwhile, cook pasta according to package directions; drain.
- In a large nonstick skillet, saute garlic in oil for 2 minutes. Add mushrooms; saute 5 minutes longer. Stir in the broccoli, cauliflower, pasta and cottage cheese mixture; heat through. Yield: 8 servings.
Originally published as Creamy Pasta with Florets in Light & Tasty August/September 2001, p49
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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