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Ingredientes
- 12 ounce. wagon-wheel pasta
- 1 container (16 ounce.) low-fat cottage cheese
- 1/4 c. grated Parmesan cheese
- 1/4 teaspoon leaf mint, crumbled
- 2 tbsp. extra virgin olive oil
- 1/4 pound mushrooms, sliced
- 1 c. chick-peas, rinsed
- 1 med.-sized onion, minced
- 1 clove garlic, finely minced
- 2 c. broccoli flowerets
- 1/2 c. sweet red pepper, cut into sm. strips
- 1/4 teaspoon leaf basil, crumbled
Direcciones
- 1. Cook pasta according to directions.
- 2. Meanwhile, puree cottage cheese, Parmesan cheese and mint.
- 3. Heat oil in large non-stick skillet. Add in onion and garlic. Cook 3 min till softened. Add in broccoli, red pepper, carrot and basil; cook 3 min; sprinkle with water to prevent sticking. Add in mushrooms; cook 2 min longer. Stir in chick-peas; heat through.
- 4. Drain pasta, mix in cheese mix. Add in vegetables. Lightly mix to coat. The creamy sauce can be made days ahead of time. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 85 | 33% |
| Total Fat 9.71g | 12% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 329mg | 14% |
| Potassium 497mg | 14% |
| Total Carbs 25.6g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.24g | 5% |
| Protein 18.18g | 29% |
