Lots of green vegetables to suit your tastes and what you have on hand.
1 cup cottage cheese or ricotta cheese
1/2 cup milk (optional if using cottage cheese)
1/3 cup parmesan cheese finely grated
1 clove garlic minced
2 tablespoons fresh parsley chopped or 2 teaspoons dried
2 tablespoons fresh basil chopeed or 2 teaspoons dried
1/2 teaspoon salt
Stir above together in a bowl and set aside. Or for a smooth texture, puree in a blender.
12 ounces fusilli, linguini, or spaghetti - In large soup pot of boiling water, start cooking according to package directions.
2 cups broccoli florets, 2 cups zucchini sliced, 1 cup green beans, 1 cup peas, 1/4 cup green onions chopped
Stir in broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and green onions slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot.
2 tablespoons butter. Toss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediatelysprinkled with freshly grated Parmesan cheese and freshly ground pepper. Garnish with tomato slices.
Spring variation - use spinach and asparagus as the vegetables.