| Farfalle with Creamy Cilantro Pesto
1/4 pound of Farfalle pasta
1/4 cup of Cottage cheese, low fat
2 tablespoons of plain yogurt, low fat
1/4 cup of Cilantro, chopped
1/4 teaspoon of salt
1 teaspoon of Olive oil
2 Cloves garlic, minced
1 pinch of red pepper flakes
1 1/2 tablespoons of Parmesan cheese; grated |
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Cook pasta in boiling salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro and salt in a bowl of blender or small food processor; process 30 seconds. Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with parmesan cheese if desired. | NOTES : Makes 1 serving, 4g fat Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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