Cold Pasta Primavera
|Small shell pasta/Bow tie pasta||2 Ounce (Whole Wheat / White)|
|Broccoli florets||1 Cup (16 tbs), chopped|
|Peas||1 Cup (16 tbs) (Fresh / Frozen - Thawed And Drained)|
|Bell pepper||1 Cup (16 tbs), thinly sliced (Red / Green Bell Pepper)|
|Tomatoes||1 Cup (16 tbs), chopped|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Scallions||2 , sliced|
|Low fat cottage cheese||2 Tablespoon|
|1% milk||2 Tablespoon|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Fresh basil/1/2 teaspoon dried basil||1 Teaspoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), freshly grated|
Cook pasta according to package directions; drain and cool.
In separate saucepans over medium heat cook broccoli and peas in a small amount of water just until tender-crisp; drain and cool.
In a medium bowl combine pasta, broccoli, peas, bell pepper, tomatoes, parsley and scallions; toss to mix.
In a blender container combine cottage cheese and milk; process until smooth.
In a small bowl combine blended cottage cheese, yogurt, oregano, basil, salt and pepper; blend well.
Add to pasta, tossing to coat.
Add Parmesan cheese; toss gently until well coated.
Chill in refrigerator.