25th
July
2007
Fettuccine With Vegetables
posted in Articles, Frugal Recipes |
1 cup sliced carrots
1 cup sliced zucchini
1 cup broccoli flowerets
1 cup green beans, halved
8 ounces fettuccine
1 1/3 cups low-fat cottage cheese
2/3 cup skim milk
2 teaspoons basil
1/4 cup chopped parsley
Steam carrots, zucchini, broccoli, and green beans until tender. Put in a serving bowl to cool. Cook pasta according to package directions, drain and set aside to cool. Using blender or food processor, puree cottage cheese until smooth. Blend in skim milk, basil, and parsley. Combine vegetables and pasta. Pour sauce over cool vegetables and pasta and mix until they are thoroughly coated.
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