2008 Woodie Awards
Recipe of the Week
Quick Creamy Pasta
By Sara Post
9/3/07 - Features
Adapted from Almost Vegetarian, by Diana Shaw.
Time: 15 min
Serves: 1
Ingredients:
1 tsp salt
4 oz dried long pasta, like linguine or spaghetti
1 large egg
3 tbsp low-fat cottage cheese
1 tbsp milk
handful of grated cheese, like parmesan, cheddar, or mozzarella
pinch garlic powder
Optional:
Fresh or dried herbs to taste, like basil, oregano, thyme, tarragon, or chives
chickpeas (garbanzo beans)
tomatos, fresh or sun dried
olives, black or green
pine nuts
anything else you'd like
1. Prepare pasta according to package directions, don't overcook it! It should be chewy, but not crunchy. Try it often to make sure.
2. While the pasta is cooking, in a large glass or ceramic bowl, combine the egg, cottage cheese, milk, cheese, garlic powder, and any of the optional ingredients you want, stirring with a wooden or plastic serving spoon.
3. Drain the pasta (carefully!)
4. To finish on the stove:
Toss the pasta back into the pot and, stirring constanty, add the egg mixture. Put it over medium low heat (your burner should have been on high to cook the pasta, make sure you turn it down) and stir until the pasta is coated with a smooth, creamy sauce.
5. To finish in the microwave:
Stir drained pasta into the egg mixture thoroughly. Place uncovered in the microwave, and cook on high for one minute. Remove and stir again. The pasta is done if it's coated with a smooth, creamy sauce. If the sauce is still runny, put it back in the micrwave and cook at 30 second intervals until done, stirring each time.
Note: You've all heard that microwave ovens vary in strength, so keep an eye on the pasta to make sure it doesn't do anything crazy.
This pasta is pretty good for you if you don't use too much cheese, which is good because you don't really need more than a small handful. It has about 30 grams of protein and 25% percent of your recommended calcium intake, and about ten grams of fat. It's also really easy; very easy to double, triple, or quadruple; and really fast.
Time: 15 min
Serves: 1
Ingredients:
1 tsp salt
4 oz dried long pasta, like linguine or spaghetti
1 large egg
3 tbsp low-fat cottage cheese
1 tbsp milk
handful of grated cheese, like parmesan, cheddar, or mozzarella
pinch garlic powder
Optional:
Fresh or dried herbs to taste, like basil, oregano, thyme, tarragon, or chives
chickpeas (garbanzo beans)
tomatos, fresh or sun dried
olives, black or green
pine nuts
anything else you'd like
1. Prepare pasta according to package directions, don't overcook it! It should be chewy, but not crunchy. Try it often to make sure.
2. While the pasta is cooking, in a large glass or ceramic bowl, combine the egg, cottage cheese, milk, cheese, garlic powder, and any of the optional ingredients you want, stirring with a wooden or plastic serving spoon.
3. Drain the pasta (carefully!)
4. To finish on the stove:
Toss the pasta back into the pot and, stirring constanty, add the egg mixture. Put it over medium low heat (your burner should have been on high to cook the pasta, make sure you turn it down) and stir until the pasta is coated with a smooth, creamy sauce.
5. To finish in the microwave:
Stir drained pasta into the egg mixture thoroughly. Place uncovered in the microwave, and cook on high for one minute. Remove and stir again. The pasta is done if it's coated with a smooth, creamy sauce. If the sauce is still runny, put it back in the micrwave and cook at 30 second intervals until done, stirring each time.
Note: You've all heard that microwave ovens vary in strength, so keep an eye on the pasta to make sure it doesn't do anything crazy.
This pasta is pretty good for you if you don't use too much cheese, which is good because you don't really need more than a small handful. It has about 30 grams of protein and 25% percent of your recommended calcium intake, and about ten grams of fat. It's also really easy; very easy to double, triple, or quadruple; and really fast.
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