Farfalle with creamy cilantro pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Farfalle pasta |
| ¼ | cup | Cottage cheese; low fat |
| 2 | tablespoons | Plain yogurt; low fat |
| ¼ | cup | Cilantro; chopped |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | pinch | Red pepper flakes |
| 1½ | tablespoon | Parmesan cheese; grated |
Directions
Cook pasta in boiling salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro and salt in a bowl of blender or small food processor; process 30 seconds.
Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with parmesan cheese if desired. |
NOTES : Makes 1 serving, 4g fat Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.