Great Green Vegetable Pasta



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Source: Simply in Season


Serves
4
Great Green Vegetable Pasta

Lots of green vegetables to suit your tastes and what you have on hand.


Directions


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.  


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