Ingredients
- ¼ pound mushrooms
- 1 pound broccoli
- 2 tablespoons olive oil
- ¾ cup low-fat cottage cheese
- ¾ cup nonfat yogurt
- 1 ½ cups canned Italian plum tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 8 ounces fresh angel-hair pasta
- Freshly ground black pepper to taste
- ¼ cup freshly grated Parmigiano Reggiano
- Nutritional Information
Nutritional analysis per serving (2 servings)
827 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 117 grams carbohydrates; 11 grams dietary fiber; 21 grams sugars; 43 grams protein; 21 milligrams cholesterol; 616 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring 3 quarts of water to boil in a covered pot.
- Wash, trim and slice mushrooms.
- Wash broccoli and remove tough stems. Cut remaining stems into thin slices and break up the florets.
- Heat the oil in a skillet and cook mushrooms and broccoli, covered, over medium-high heat for 5 minutes.
- Proces cottage cheese and yogurt in food processor until smooth.
- Break up tomatoes with your fingers and add to the vegetables with the oregano and basil. Cover and continue cooking over medium heat until broccoli is softened but still crisp.
- Cook pasta in boiling water for about 30 seconds; drain.
- Remove sauce from heat; stir in cottage-cheese mixture and pour over pasta. Season with black pepper. Serve with grated cheese.
Dining and Cooking