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Cold Pasta Primavera

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  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 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.
Serve chilled.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 102

% Daily Value*

Total Fat 12 g17.7%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 24.9 mg8.3%

Sodium 1623.9 mg67.7%

Total Carbohydrates 97 g32.3%

Dietary Fiber 16 g63.9%

Sugars 26.4 g

Protein 41 g82.2%

Vitamin A 236.6% Vitamin C 671.9%

Calcium 68.9% Iron 47%

*Based on a 2000 Calorie diet

Cold Pasta Primavera Recipe