Fettuccine with Vegetables
This wonderful combo of pasta and summer vegetables is creamy and satisfying while remaining light and refreshing. It's perfect with a glass of crisp white wine.
Credit: Eater's Choice
Servings: 2 to 4
Ingredients:
* 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
Directions:
Steam the carrots, zucchini, broccoli and green beans until tender. Put in a serving bowl to cool. Cook the pasta according to the package directions, then drain and set aside to cool. Using a blender or food processor, puree the cottage cheese until smooth. Blend in the skim milk, basil and parsley. Combine the vegetables and pasta. Pour the sauce over the cool vegetables and pasta and mix until they are thoroughly coated. Serve at room temperature.
