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.