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Pastas (any shape) - 250g
Snow peas - 1 cup
Asparagus - 1 cup (cut into 2inch sections)
Baby corn - 1 cup
Baby carrots - 1 cup (cut into 2 long halves)
Red pepper - 1 (chopped)
Green onions - 3 (cut into thin strips)
2/3 cup of low fat cottage cheese
2/3 cup of low fat yogurt
Salt and black pepper - add to taste
Lemon juice - 1 tbsp
* Parboil the asparagus, green peas, and red peppers for about 2 to 4 minutes.
* Parboil the carrots and baby corn until tender.
* In a large pasta cooker, boil the pastas until soft. Drain, and run briefly through cold water.
* In a blender, mix the cheese, yogurt, lemon juice. Make sure the mixture is smooth. Thin the sauce with skimmed milk or water if needed.
* In a large pot/pan, mix the veggies with the pasta, and add in the sauce. Also add salt and pepper. Heat gently and then serve.
This first heart healthy recipe contains only 0.4grams of saturated fat, 3mg of cholesterol, and 6 grams of fiber per serving.
Snow peas - 1 cup
Asparagus - 1 cup (cut into 2inch sections)
Baby corn - 1 cup
Baby carrots - 1 cup (cut into 2 long halves)
Red pepper - 1 (chopped)
Green onions - 3 (cut into thin strips)
2/3 cup of low fat cottage cheese
2/3 cup of low fat yogurt
Salt and black pepper - add to taste
Lemon juice - 1 tbsp
* Parboil the asparagus, green peas, and red peppers for about 2 to 4 minutes.
* Parboil the carrots and baby corn until tender.
* In a large pasta cooker, boil the pastas until soft. Drain, and run briefly through cold water.
* In a blender, mix the cheese, yogurt, lemon juice. Make sure the mixture is smooth. Thin the sauce with skimmed milk or water if needed.
* In a large pot/pan, mix the veggies with the pasta, and add in the sauce. Also add salt and pepper. Heat gently and then serve.
This first heart healthy recipe contains only 0.4grams of saturated fat, 3mg of cholesterol, and 6 grams of fiber per serving.
