Creamy Vegetable Pasta


adapted from Simply in Season

1 cup cottage cheese or ricotta cheese
1/2 cup milk
1/3 cup Parmesan cheese (freshly grated)
1-2 cloves garlic (depending on your love of garlic)
2 TBS fresh basil, chopped (or 2 tsp dried)
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp salt

Stir above together in a bowl and set aside. Or for a smooth texture, puree in a blender.

12 ounces pasta

In a large soup pot (with about 7 cups of water), start cooking according to package directions.

1 cup carrots, sliced thinly
2 cups zucchini or summer squash sliced
1 cup green beans, sliced
1 cup peas (frozen is fine)
1/4 cup leeks, chopped

Stir in carrots 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and leeks slowly; boil 1 minute. Remove from heat. Drain well and return to pot.

2 TBS butter

Toss butter with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately and
sprinkle with freshly grated Parmesan cheese and freshly ground pepper.

You can substitute a variety of vegetables in this
recipe. Try broccoli, cauliflower, asparagus,
spinach, chard, etc.

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One response to “Creamy Vegetable Pasta

  1. This was wonderful! I substituted cauliflour for the beans & peas and it was great! It made a nice big batch and was wonderful in the next day’s lunchbox. thanks for the great recipe!

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