Angel-Hair Pasta With Vegetables and Cheese
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ pound mushrooms
1 pound broccoli
2 tablespoons olive oil
¾ cup low-fat cottage cheese
¾ cup nonfat yogurt
1 ½ cups canned Italian plum tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
8 ounces fresh angel-hair pasta
Freshly ground black pepper to taste
¼ cup freshly grated Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
97 grams carbs; 107 milligrams cholesterol; 755 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 9 grams fiber; 665 milligrams sodium; 43 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 3 quarts of water to boil in a covered pot.
- Step 2
Wash, trim and slice mushrooms.
- Step 3
Wash broccoli and remove tough stems. Cut remaining stems into thin slices and break up the florets.
- Step 4
Heat the oil in a skillet and cook mushrooms and broccoli, covered, over medium-high heat for 5 minutes.
- Step 5
Proces cottage cheese and yogurt in food processor until smooth.
- Step 6
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.
- Step 7
Cook pasta in boiling water for about 30 seconds; drain.
- Step 8
Remove sauce from heat; stir in cottage-cheese mixture and pour over pasta. Season with black pepper. Serve with grated cheese.
Private Notes
Comments
I made this according to the directions. The sauce curdled. I ate it anyway, but it wasn't lovely to look at. Tasted okay.