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Great Green Vegetable Pasta

Yield
Servings
Prep time
30 mins
Courses
Entrée | Vegetables
Special Diets
Vegetarian
Source
Recipe reprinted with permission from Simply in Season © 2005 by Herald Press

Description

A tasty way to get kids--or anyone--to eat more veggies!

Ingredients

1 ccottage cheese or ricotta cheese
1⁄2 cmilk (optional with cottage cheese)
1 clvgarlic, minced
2 Tchopped fresh basil, or 2 tsp. dried
2 Tchopped fresh parsley, or 2 tsp. dried
1⁄2 tsalt
12 ozfusilli, linguini or spaghetti
2 cbroccoli florets
2 csliced zucchini
1⁄3 cfreshly grated parmesan cheese, plus extra for serving
1 cgreen beans, trimmed
1 cpeas
1⁄4 cchopped green onions
2 Tbutter
  freshly ground black pepper to taste
  tomato slices for garnish

Instructions

Stir together the cottage or ricotta cheese, milk, 1/3 c. Parmesan, garlic, basil, parsley and salt in a bowl and set aside. Or for a smooth texture, puree in blender. Meanwhile bring a large pot of water to a boil and start cooking pasta according to package directions. Stir in broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans; boil 2 minutes. Stir in peas and green onions; boil 1 minute. Remove from heat, drain well and return pasta and vegetable to pot. Toss butter with pasta mixture until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with freshly ground black pepper and freshly grated Parmesan cheese to taste and garnished with tomato slices.

Notes

Delicious with fresh garden vegetables, but thawed frozen vegetables can be used. Reduce vegetable cooking times by half (or to taste) if using frozen.