Yield:
1 ServingsIngredients:
| 1 1/2 | c | Low-Fat cottage Cheese |
| 3 | tb | Low-Fat milk |
| 1/2 | c | Sweet red pepper -- chopped |
| 1 | Clove garlic -- minced | |
| 1 | tb | margarine -- |
| 1/2 | c | Frozen peas |
| 1/8 | ts | Each salt |
| and Pepper | ||
| 8 | oz | Fettuccine |
| or Linguine Cooked & drained | ||
| 2 | tb | Grated parmesan Cheese |
| 1 | tb | Snipped Fresh basil |
Preparation:
In a blender container combine cottage cheese and milk; blend til smooth.In a 2-quart saucepan cook sweet pepper and garlic in hot margarine until
tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and
stir till heated through (do not boil) Toss with hot pasta. Sprinkle with
Parmesan and basil. makes 4 main-dish servings.
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