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GREAT GREEN VEGETABLE PASTA

 

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Substitute other green vegetables to suit your tastes and what you have on hand.
Serves 4-6


• 1 cup / 250 ml cottage cheese or ricotta cheese
• 1/2 cup / 125 ml milk (optional if using cottage cheese)
• 1/3 cup / 75 ml Parmesan cheese (freshly grated)
• 1 clove garlic (minced)
• 2 tablespoons fresh basil (chopped; or 2 teaspoons dried)
• 2 tablespoons fresh parsley (chopped; or 2 teaspoons dried)
• 1/2 teaspoon salt

Stir together in a bowl and set aside. Or for a smooth texture, puree in blender.


• 12 ounces / 350 g fusilli, linguini, or spaghetti

In large soup pot of boiling water, start cooking according to package  directions.


• 2 cups / 500 ml broccoli florets
• 2 cups / 500 ml zucchini (sliced)
• 1 cup / 250 ml green beans
• 1 cup / 250 ml peas
• 1/4 cup / 60 ml green onions (chopped)

Stir in broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and green onions slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot.


• 2 tablespoons butter

Toss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper. Garnish with tomato slices.

Spring variation: Use spinach and asparagus for the vegetables.


Roberta Schwinke, Morrison, Missouri; Jocele Meyer, Fresno, Ohio; Kathi Suderman, Beijing, China
 

 

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