Pasta with Cottage Cheese Pesto and Broccoli
Try this Pasta with Cottage Cheese Pesto and Broccoli recipe.
Try this Pasta with Cottage Cheese Pesto and Broccoli recipe.
- Carbohydrate 96.1931975 g
- Cholesterol 85.675 mg
- Fat 7.00614125 g
- Fiber 11.7697495713234 g
- Protein 33.7666375 g
- Saturated Fat 1.430715625 g
- Serving Size 1 1 Serving (415g)
- Sodium 438.940875 mg
- Sugar 84.4234479286766 g
- Trans Fat 2.225895625 g
- Calories 555 calories
Step-by-step
- Turn on a food processor fitted with a steel blade and drop in the garlic.
- Process until finely chopped.
- Add the basil and chop fine.
- Add the cottage cheese, salt, pepper, yogurt, olive oil, and parmesan chees; puree until the mixture is creamy and smooth.
- Bring a large pot of water to a rolling boil.
- Add the pasta-boil 4-5 minutes and add the broccoli.
- Continue until the pasta/broccoli is cooked.
- Drain, toss with the cottage cheses mixture-serve at once .
- I chop up some fresh tomato and also add this.
Dropping broccoli florets directly into boiling pasta water during the final minutes of cooking ensures the vegetables retain their bright green chloroplastic pigments and crisp-tender bite without requiring a separate vessel. Combining cottage cheese and yogurt in a food processor creates an emulsion that mimics heavy cream sauces through sheer mechanical homogenization rather than fat content, yielding a high-protein coating for fusilli noodles. Because dairy-heavy purees behave differently than oil-soaked pestos during storage, managing temperature upon reheating prevents the sauce from breaking or separating into curds.
Refrigerated leftovers stored within a sealed container will maintain structural integrity for up to three days, though the pasta will continue to absorb moisture from the cheese blend over time. Adding two tablespoons of hot water or vegetable broth to the skillet during reheating restores the creamy consistency of the sauce without scorching the dairy solids on the bottom of the pan.
Home cooks seeking dairy alternatives frequently substitute silken tofu at a one-to-one volumetric ratio for the cottage cheese and yogurt mixture, maintaining the dense protein profile while altering the overall mouthfeel.
