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Cold Pasta Primavera

Diet.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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