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Add a photoServings: 4
Ingredients
- 1 c. Low-fat cottage cheese
- 1 Tbsp. Fresh lemon juice
- 8 ounce Thin spaghetti
- 1 Tbsp. Acceptable vegetable oil
- 1/4 c. Minced scallions
- 1/2 c. Minced onions
- 1 x Clove garlic, chopped
- 1/4 tsp Freshly grnd black pepper, Or possibly to taste
- 2 c. Sliced fresh mushrooms
- 1 c. Sliced green bell pepper
- 1 1/2 c. Sliced carrots
- 10 ounce Frzn no-salt-added Broccoli, steamed
Directions
- Drain any liquid off of cottage cheese. In a bowl, combine cottage cheese and lemon juice. Set aside.
- Prepare spaghetti according to package directions, omitting salt. Drain thoroughly.
- Meanwhile, heat oil in skillet over medium-high heat. Add in scallions, onions, garlic, and black pepper and saute/fry 1 minute4. Add in mushrooms and stir 1 minute. Then add in bell pepper, carrots, and broccoli and stir for another 3-4 min. Set aside.
- In another bowl, toss spaghetti and cottage cheese mix to coat proportionately.
- Top with sauteed vegetables.
- Size of Serving: N/A
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 53 | 15% |
| Total Fat 6.09g | 8% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 6mg | 2% |
| Sodium 238mg | 10% |
| Potassium 640mg | 18% |
| Total Carbs 56.11g | 15% |
| Dietary Fiber 5.3g | 18% |
| Sugars 8.36g | 6% |
| Protein 17.28g | 28% |
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