Recipe - Bowtie Pasta With Creamy Cilantro Pesto

One half pound Bowtie pasta
One half cup Lowfat cottage cheese ; *
One fourth cup Plain lowfat yogurt
One half cup Chopped cilantro
One half teaspoon Salt
2 teaspoon Olive oil
3 Cloves garlic; minced
1/8 teaspoon Red pepper flakes
3 tablespoon Grated Parmesan cheese

* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu.

Cook pasta in boiling, salted water until al dente. Meanwhile, combine
cottage cheese, yogurt, cilantro, and salt in blender or food

processor. Process 30 seconds.

Heat oil in small skillet over medium heat; add garlic and cook until
aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain
pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.

Variation: Saute slivered onion and sweet red and yellow bell pepper strips
along

with garlic. Cook 3 minutes, or until cripstender. Proceed with rec ipe.

Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod /
2 g Fiber
Recipe By : (adapted for 2 from ) VegTimes

Posted to EATL Digest 11 November 96

Date: Tue, 12 Nov 1996 08:59:25 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL