Cook pasta in boiling salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro and salt in a bowl of blender or small 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 cheese if desired. | NOTES : Makes 1 serving, 4g fat Recipe by: Vegetarian Times, April 1996
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 41 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 84.8mg||26 %|
|Sodium 67.4mg||2 %|
|Potassium 259.9mg||7 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 65.2g|
|Protein 14.4g||21 %|
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Calories per serving: 363
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