Created by Jenny
Sunday, 06 January 2008
Description
This pasta dish is full of spring vegetables! Stop by your local farmers market to get the freshest vegetables spring has to offer.
Ingredients
- 8 ounces thin asparagus spears, cut in half
- 4 ounces snow peas, topped and tailed
- 4 ounces whole baby corn
- 8 ounces whole baby carrots
- 1 small red bell pepper, seeded and chopped
- 8 scallions, sliced
- 8 ounces torchietti or other pasta
- 2/3 cup cottage cheese
- 2/3 cup low-fat yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- milk (optional)
- 1 tablespoon snipped chives
- salt and freshly ground black pepper
Methods/steps
- Cook the asparagus spears in a pan of boiling salted water for 3-4 minutes. Add the snow peas halfway through the cooking time. Drain and rinse both under cold water.
- Cook the baby corn, carrots, red pepper and scallions in the same way until tender. Drain and rinse.
- Cook the pasta in a large pan of boiling salted water until tender. Drain thoroughly.
- Put the cottage cheese, yogurt, lemon juice, and parsley into a food processor or blender. Season with salt and pepper, then process until smooth. Thin the sauce with a little milk, if necessary.
- Put the sauce in a large pan with pasta and vegetables. Heat gently and toss carefully.
- Transfer to serving plate and sprinkle chives over the top.
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Created by Jenny
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