Ingredients
- 1 12 cups low fat cottage cheese
- 3 tablespoons low-fat milk
- 12 cup chopped red pepper
- 1 garlic clove
- minced
- 1 tablespoon margarine
- 12 cup frozen peas
- 18 teaspoon salt
- 18 teaspoon pepper
- 8 ounces fettuccine or 8 ounces linguine
- cooked and drained
- 2 tablespoons grated parmesan cheese
- 1 tablespoon snipped fresh basil
Instructions
- In a blender container, combine cottage cheese and milk.
- Blend until smooth.
- In a 2-qt saucepan melt margarine on medium heat.
- Cook red pepper and garlic till barely tender.
- Reduce heat.
- Add milk mixture, peas, salt and pepper.
- Cook and stir till heated through but DO NOT boil.
- Toss with hot pasta.
- Sprinkle with Parmesan and basil.
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