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Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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