Tuesday, December 16, 2008

White Whisper Pasta

This is a weight watcher's recipe that we both enjoyed. I would suggest a little less pasta next time. Veggies are already included!

Makes 4 servings

2 t olive oil
2 c sliced mushrooms
3 garlic cloves, minced
1/2 c skim milk
1/3 c nonfat cottage cheese
3 T basil leaves
3 T parsley leaves
2 T all purpose flour
1 t dried oregano
1/4 grated Parmesan cheese
2 T grated Asiago cheese
4 cups fusilli or penne pasta (we used whole wheat and that added a little more flavor)
1/2 lb. green beans, trimmed and cut into 2 inch pieces

1. In a large nonstick skillet, heat the oil. Add the mushrooms and garlic; cook, stirring as needed, until the mushrooms release their liquid, 4-5 minutes.
2. In a blender or food processor, puree the milk, cottage cheese, basil, parsley, flour and oregano. Add to the mushroom mixture; stir in the Parmesana nd the Asiago cheeses and cook, stirring as needed, until heated through, about 2 minutes.
3. Meanwhile, cook the pasta according to package directions, adding the green beans during the last 4 minutes of cooking time. Drain and transfer to a large bowl. Immediately top with the mushroom sauce; toss to coat.