By: Recipe reprinted with permission from Simply in Season © 2005 by Herald Press
A tasty way to get kids–or anyone–to eat more veggies!
Time: Preparation 30 mins
Serving: 4 Servings
Ingredients
- 1 c cottage cheese or ricotta cheese
- 0.5 c milk (optional with cottage cheese)
- 0.333333 c freshly grated parmesan cheese, plus extra for serving
- 1 clv garlic, minced
- 2 T chopped fresh basil, or 2 tsp. dried
- 2 T chopped fresh parsley, or 2 tsp. dried
- 0.5 t salt
- 12 oz fusilli, linguini or spaghetti
- 2 c broccoli florets
- 2 c sliced zucchini
- 1 c green beans, trimmed
- 1 c peas
- 0.25 c chopped green onions
- 2 T butter
- freshly ground black pepper to taste
- tomato slices for garnish
Preparation
Stir together the cottage or ricotta cheese, milk, 1/3 c. Parmesan, garlic, basil, parsley and salt in a bowl and set aside. Or for a smooth texture, puree in blender. Meanwhile bring a large pot of water to a boil and start cooking pasta according to package directions. Stir in broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans; boil 2 minutes. Stir in peas and green onions; boil 1 minute. Remove from heat, drain well and return pasta and vegetable to pot. Toss butter with pasta mixture until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with freshly ground black pepper and freshly grated Parmesan cheese to taste and garnished with tomato slices.
