* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu. Cook pasta in boiling, salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or food processor. Process 30 seconds. Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan. Variation: Saute slivered onion and sweet red and yellow bell pepper strips along with garlic. Cook 3 minutes, or until crips-tender. Proceed with rec ipe. Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod / 2 g Fiber Recipe By : (adapted for 2 from ) VegTimes Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 08:59:25 +0100 From: Kaye Sykes
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 2|
|Calories from Fat: 56 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 90mg||28 %|
|Sodium 354.9mg||12 %|
|Potassium 384.7mg||10 %|
|Total Carbohydrate 67.8g||20 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 67.2g|
|Protein 23.6g||34 %|
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Calories per serving: 424
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