Pasta Primavera

Pasta Primavera


1 cup nonfat or low-fat cottage cheese
1 tablespoon fresh lemon juice
8 ounces dried thin spaghetti (2 cups)
1 teaspoon acceptable oil
1/2 cups chopped onion (1 medium)
1/4 cup chopped green onions 2 tp 3 medium
1 medium clove garlic, minced, or 1/2 teaspoon bottled minced garlic
1/4 teaspoon pepper, or to taste
2 cups sliced fresh mushrooms (about 8 ounces)
1.5 cups sliced carrots (2 medium)
10-ounce package frozen no-salt-added brocolli, steamed
1 cup bell pepper, any color (1 medium)

Drain cottage cheese, discarding liquid. In a small bowl, combine cottage cheese and lemon juice. Set aside. Cook spaghetti using package directions, omitting salt and margarine. Drain thoroughly. Meanwhile, heat oil in a large skillet over medium-high heat, swirling to coat bottom. Saute onion, green onions, garlic, and pepper for 1 minute. Stir in mushrooms and cool for 1 minute, stirring occasionally. Stir in remaining ingredients and cook for 3 to 4 minutes, stirring constantly. In a large bowl, combine spaghetti and cottage cheese mixture. Top with sauteed vegetables.

Nutritional Information

Calories 337
Protein 18 g
Carbohydrates 61 g
Cholesterol 5 mg
Total Fat 3 g
Saturated 0 g
Polyunsaturated 1 g
Monounsaturated 0 g
Fiber 9 g
Sodium 275 mg

: American Heart Association Cookbook