Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

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4 servings (serving size: 2 cups)
Martha Rose Shulman
March 1998
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

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