Great Green Vegetable Pasta

Serving size:


    • 1 c
    • cottage cheese or ricotta cheese
    • 1⁄2 c
    • milk (optional with cottage cheese)
    • 1⁄3 c
    • freshly grated parmesan cheese, plus extra for serving
    • 1 clv
    • garlic, minced
    • 2 T
    • chopped fresh basil, or 2 tsp. dried
    • 2 T
    • chopped fresh parsley, or 2 tsp. dried
    • 1⁄2 t
    • salt
    • 12 oz
    • fusilli, linguini or spaghetti
    • 2 c
    • broccoli florets
    • 2 c
    • sliced zucchini
    • 1 c
    • green beans, trimmed
    • 1 c
    • peas
    • 1⁄4 c
    • chopped green onions
    • 2 T
    • butter
    • freshly ground black pepper to taste
    • tomato slices for garnish
30 minutes
Ready in
30 minutes


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

Recipe reprinted with permission from Simply in Season © 2005 by Herald Press


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.


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


Special Diets: