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Ingredientes
- 1 1/2 c. 1% low fat cottage cheese
- 2 cloves garlic, halved
- 1/2 c. skim lowfat milk
- 2 tbsp. flour
- 3 teaspoon fresh lemon juice
- 1 teaspoon basil, crumbled
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 ounce. rotelle pasta
- 1 med. sized tomato, halved, seeded, minced
- Cooked shrimp, crabmeat, scallops or possibly other seafood if you like
Direcciones
- Place cottage cheese, garlic and skim lowfat milk in food processor or possibly blender. Whirl, scraping down sides of bowl, till smooth (3 to 5 min). Add in flour, lemon juice, basil, mustard, pepper and salt. Blend well. Return to medium sized saucepan; reserve.
- Cook rotelle according to package directions. Drain. Turn into large bowl. Heat cream sauce over medium low heat to thicken slightly 1 to 2 min. Don't boil. Remove from heat. Pour over warm pasta. Toss to coat. Serve immediately. Garnish with tomato. Add in seafood if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 27 | 8% |
| Total Fat 3.17g | 4% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 464mg | 19% |
| Potassium 356mg | 10% |
| Total Carbs 52.19g | 14% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.04g | 5% |
| Protein 20.75g | 33% |
