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Great Green Vegetable Pasta

Substitute other green vegetables to suit your tastes and what you have on hand.

INGREDIENTS
1 cup cottage cheese or ricotta cheese
½ cup milk (optional if using cottage cheese)
1/3 cup Parmesan cheese (freshly grated)
4-6 garlic scapes, finely chopped or minced
2 tablespoons fresh basil (chopped; or 2 teaspoons dried)
2 tablespoons fresh parsley (chopped; or 2 teaspoons dried)
½ teaspoon salt
12 ounces fusilini, linguini, or spaghetti
2 cups broccoli florets
2 cups zucchini or summer squash (sliced)
1 cup snap peas
1 to 2 cups chopped kale
¼ to ½ cup chopped red bunching onions
2 tablespoons butter


DIRECTIONS
• Stir together cottage or ricotta cheese, milk, Parmesan cheese, garlic scapes, basil, parsley, and salt in a bowl and set aside. Or for a smooth texture, purée in a blender.
• In a large soup pot of boiling water, start cooking pasta according to package
directions.
• Stir broccoli into soup pot 6 minutes before pasta is done; boil 3 minutes.
• Stir in zucchini and snap peas slowly; boil 2 minutes.
• Stir in red bunching onions and kale slowly, boil 1 minute.
• Remove from heat. Drain well and return to soup pot.
• Toss pasta and vegetables with butter until melted.
• Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper.

 

Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

This entry is related to the following products. Click on any of them for more information.
Onion, Broccoli, Kale, Zucchini, Garlic Scape, Basil, Parsley, Sugar Snap Peas, Onion, Red, Squash,