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1.5 cups lowfat cottage cheese
3 Tbsp. lowfat milk
1/2 cup chopped red pepper
1 clove garlic, minced
1 Tbsp. snipped fresh basil
1/2 cup frozen peas
1 tbsp. margarine
1/8 tsp. each salt and pepper
8 oz. linguine, cooked/drained
2 Tbsp. grated Parmesan cheese
Directions:
In a blender, combine milk and cottage cheese; blend until smooth. In a 2-quart saucepan, cook pepper and garlic in hot margarine until tender. Reduce heat. Add milk mix, peas, salt and pepper. Cook and stir until heated through (do not boil). Toss with hot pasta. Sprinkle with Parmesan and basil. Makes 4 main dish servings. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Monday July 3rd, 2006
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