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Bowtie Pasta With Creamy Cilantro Pesto
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- #96942
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1/2 pound bowtie pasta
1/2 cup low-fat cottage cheese*
1/4 cup plain lowfat yogurt
OR
1/2 pound firm tofu
1/2 cup chopped cilantro
1/2 teaspoon salt
2 teaspoons olive oil
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
3 tablespoons grated Parmesan cheese
directions
* To make vegan, replace cottage cheese and yogurt with the tofu.
Cook pasta in boiling, salted water until al dente.
Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or 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.
Variation: Saute slivered onion and sweet red and yellow bell pepper strips along with garlic. Cook 3 minutes, or until crisp-tender. Proceed with recipe.
added by
mileycyrus
nutrition data
563 calories, 10 grams fat, 90 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
April 16, 2012
I didn't love the texture of the cottage cheese mixture. I think I will use mayo next time or maybe more yogurt. Or maybe try tofu instead of just the cottage cheese.
February 14, 2011
I did the vegan option of this pasta recipe and it was really good. I liked the cilantro pesto quite a bit. I'm going to use that on other dishes as well.
September 5, 2009
THANK YOU FOR THIS RECIPE IT WAS VERY GOOD