Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

Cooking Light
4 servings (serving size: 2 cups)


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1 cup fat-free cottage cheese
2 garlic cloves
1 cup basil leaves
1/4 cup grated Parmesan cheese
2 tablespoons plain fat-free yogurt
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups sugar snap peas, trimmed (about 3/4 pound)
4 cups hot cooked rigatoni (about 12 ounces uncooked pasta)


Combine cottage cheese and garlic in a food processor; process until smooth, scraping sides of bowl once. Add basil, Parmesan cheese, yogurt, oil, salt, and pepper; process until finely smooth.

Steam peas, covered, 5 minutes or until crisp-tender. Combine pesto, peas, and pasta in a large bowl; toss well to coat.

Created date

March 1998

Nutritional Information

Calories 336
Caloriesfromfat 17 %
Fat 6.4 g
Satfat 1.8 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 20.1 g
Carbohydrate 49.5 g
Fiber 5 g
Cholesterol 7 mg
Iron 4.2 mg
Sodium 627 mg
Calcium 204 mg