Vegetable and Cheese Pasta: The Best Vegetable and Cheese Pasta Recipe from Cook'n

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	Vegetable and Cheese Pasta

Serves: 4

Print this Recipe

   1 (14 1/2-ounce) can vegetable bouillon cube, broth
   1 (16-ounce) bag Birds Eye frozen broccoli, cauliflower and carrots
   1 cup guilt free nonfat cottage cheese
   1/4 cup grated Romano cheese
   2 tablespoons chopped basil leaves
   1/4 teaspoon crushed red pepper
   Salt and pepper to taste
   12 ounces dried fettuccini pasta

1. Bring broth to boil in medium saucepan. Add frozen vegetables; cover and cook over medium heat until vegetables are tender. Drain vegetables over bowl to catch broth. Return vegetables to saucepan; set pan aside.

2. Blend cottage cheese with 1/2 cup of the broth until smooth. Add puree to vegetables in saucepan. Stir in grated cheese, basil and red pepper. Season to taste with salt and pepper. Warm mixture over low heat while pasta is cooking. Cook pasta according to package directions; drain. Transfer hot pasta to large bowl. Add warm vegetable cheese mixture. Combine thoroughly. Serve immediately.

EXCHANGES

PYRAMID SERVINGS
Starch 4 1/2
Vegetable 1
Meat, very lean 1

NUTRITION FACTS
Calories 427(49 calories from fat)
Fat 5 g
Saturated Fat 2 g
Cholesterol 87 mg
Sodium 579 mg*
Carbohydrate 70 g
Dietary Fiber 5 g
Sugars 8 g
Protein 24 g

* >400 mg of sodium

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