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  Margarita's pasta primavera (aha)
 
Yield: 4 Servings
 
1 c Low-fat cottage cheese      1 tb Fresh lemon juice
8 oz Thin spaghetti      1 tb Acceptable vegetable oil
1/4 c Chopped scallions      1/2 c Chopped onions
1 Clove garlic minced      1/4 ts Freshly ground black pepper Or to taste
2 c Sliced fresh mushrooms      1 c Sliced green bell pepper
1 1/2 c Sliced carrots      10 oz Frozen no-salt-added
 Broccoli steamed 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 scallions onions garlic and black pepper and saute 1 minute4. Add mushrooms and stir 1 minute. Then add bell pepper carrots and broccoli and stir for another 3-4 minutes. Set aside. In another bowl toss spaghetti and cottage cheese mixture to coat evenly. Top with sauteed vegetables. Nutritional Analysis: Calories 373 kcal Cholesterol 5 mg Saturated Fat 1 gm Protein 19 gm Sodium 275 mg Polyunsaturated Fat 3 gm Carbohydrate 62 gm Total Fat 6 gm Monounsaturated Fat 1 gm From: American Heart Association Cookbook Fifth Edition Times Books 1991 Entered by: Lawrence Kellie Sun 11-24-1996 at 14:03:18 Size of Serving: N/A From: Lawrence Kellie Date: 15 Dec 96

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