Creamy Pasta With Broccoli
|Broccoli||3⁄4 Bunch (75 gm), cut into florets (Small Bunch)|
|Cauliflower head||1 Small|
|Whole wheat noodles/Egg noodles||2 1⁄2 Cup (40 tbs)|
|Olive oil/Corn oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Fresh mushrooms||2 1⁄2 Cup (40 tbs), thickly sliced|
|Low fat small curd cottage cheese||1 Cup (16 tbs)|
|1% milk||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Cayenne pepper||To Taste|
In a large pan of boiling, salted water cook broccoli and cauliflower for 5 minutes or until tender-crisp.
With a slotted spoon remove vegetables; reserve cooking liquid.
Bring reserved liquid to a boil over medium-high heat.
Cook for 8 to 10 minutes or al dente; drain.
In a large skillet heat oil over medium heat.
Saute for 2 minutes.
Saute for 5 minutes.
Add broccoli and cauliflower.
Saute for 2 to 3 minutes longer.
In a food processor combine cottage cheese, milk and Parmesan cheese.
Process until smooth.
Add to broccoli mixture with pasta; toss to mix.
Season with salt and cayenne pepper.
Serving size: Complete recipe
Calories 1698 Calories from Fat 334
% Daily Value*
Total Fat 41 g62.7%
Saturated Fat 12.7 g63.6%
Trans Fat 0 g
Cholesterol 360.7 mg120.2%
Sodium 1856.1 mg77.3%
Total Carbohydrates 252 g84.1%
Dietary Fiber 44 g176%
Sugars 40.3 g
Protein 98 g196.4%
Vitamin A 31.4% Vitamin C 573.6%
Calcium 85.9% Iron 54.8%
*Based on a 2000 Calorie diet