Recipe - Pasta Wcottage Cheese Pesto And Broccoli

2 (up to)
3 Cloves (large) garlic;
peeled
One half cup Fresh basil leaves; washed,
dried
1 cup Nonfat cottage cheese
Salt; to taste (i omit this)
One fourth cup Plain nonfat yogurt
1 tablespoon Olive oil (I use 2 teaspoons
and even ommited it
accidentally onceit will
still delish but less
creamy)
One fourth cup Parmesan cheese (could maybe
cut back here; too)
1 pound Fusilli pasta (or any kind)
1 One half (up to)
2 pound Broccoli broken into florets

Date: Tue, 27 Feb 1996 08:12:12 0800 (PST)

From: oshea@uoneuro.uoregon.edu (Sherry O'Shea)
okayi wouldn't exactly call this a "pasta sauce" but you will not believe
how yummy and rich this recipeis!. Unknowing friends have told me after
they eat it that will be full for hours , it was so rich and creamythey
really laugh when i tell them it has almost no fat in it!

Turn on a food processor fitted with a steel blade and drop in the garlic.
Process until finely chopped. Add the basil and chop fine. Add the cottage
cheese, salt, pepper, yogurt, olive oil, and parmesan chees; puree until
the mixture is creamy and smooth.

Bring a large pot of water to a rolling boil. Add the pastaboil 45
minutes and add the broccoli. Continue until the pasta/broccoli is cooked.
Drain, toss with the cottage cheses mixtureserve at once . feeds 4 hungry
people(can easily stretch to 6).

P.S. I chop up some fresh tomato and also add this. it adds color and a lot
of flavor. this recipe has been a HUGE hit!

FATFREE DIGEST V96 #57

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.