Creamy Pasta with Florets

SUBMITTED BY: Barbara Toher PHOTO BY: MOOSH34

"'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.'"

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PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup 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 or canola oil
2 1/2 cups sliced fresh mushrooms

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 151 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 357 mg sodium, 20 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable.