Asparagus, red pepper, fresh chives and basil are tossed with tortelloni, cottage cheese and Parmesan in this springtime pasta medley.
What You Need
Original recipe yields 3 servings
1-1/2 cups cut-up asparagus (1-inch lengths)
1-1/2 cups red pepper strips
1 Tbsp. butter or margarine
3 Tbsp. chopped fresh chives
1 tsp. dried basil leaves, crushed
1 pkg. (9 oz.) refrigerated cheese and garlic tortelloni, cooked
1-1/2 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
1/3 cup POLLY-O Shredded Parmesan Cheese
1/8 tsp. black pepper
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Let's Make It
Cook and stir vegetables in butter in large skillet on medium-high heat until tender. Stir in chives and basil.
Mix pasta, cottage cheese and Parmesan cheese in large bowl. Add vegetable mixture; mix lightly.
Sprinkle with pepper.
Keep an eye on portion size when you enjoy this rich meal.
Substitute green beans for the asparagus.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.