Parmesan Cottage Cheese Pasta with Broccoli
Ingredients
- 12 ounces dried rotini or fusilli
- 2 cups cut-up fresh broccoli
- 2 tablespoons butter, cut into small pieces
- 1 container (15 oz.) whole milk cottage cheese
- 1/4 teaspoon garlic powder
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 teaspoon lemon juice
- 1/2 teaspoon coarsely ground black pepper
- Grated Parmesan cheese (optional)
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Cook pasta according to package directions. Three minutes before pasta is done, use ladle to remove 1 cup of the pasta cooking liquid to small bowl. Cover bowl to keep liquid warm. Set aside. Add broccoli to pasta. At end of pasta cooking time, drain pasta and broccoli well. Return pasta mixture to hot pan. Add butter. Stir to combine. Cover and let stand while preparing sauce.
Place cottage cheese and garlic powder in food processor. Cover and process until nearly smooth. With processor running add 1/2 to 2/3 cup of the reserved pasta cooking liquid, processing until mixture is of desired consistency. Pour into large bowl.
Pour pasta mixture from hot pan over cottage cheese mixture in bowl. Add Parmesan cheese, basil, lemon juice and black pepper. Toss until combined. Ladle onto serving plates. Sprinkle with additional Parmesan cheese (if desired).
Yield: 8 cups pasta mixture; 6 servings