Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring 3 quarts of water to boil in a covered pot.
- Wash, trim and slice mushrooms.
- Wash broccoli and remove tough stems. Cut remaining stems into thin slices and break up the florets.
- Heat the oil in a skillet and cook mushrooms and broccoli, covered, over medium-high heat for 5 minutes.
- Proces cottage cheese and yogurt in food processor until smooth.
- Break up tomatoes with your fingers and add to the vegetables with the oregano and basil. Cover and continue cooking over medium heat until broccoli is softened but still crisp.
- Cook pasta in boiling water for about 30 seconds; drain.
- Remove sauce from heat; stir in cottage-cheese mixture and pour over pasta. Season with black pepper. Serve with grated cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 15 grams, Carbohydrate 96 grams, Fat 23 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 640 milligrams, Sugar 19 grams, TransFat 0 grams
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