Title: Bowtie pasta with creamy cilantro pesto
 Categories: Main course, Vegetarian*, Pasta*, Quick dishe
      Yield: 2 Servings
 
    1/2 lb Bowtie pasta
    1/2 c  Low-fat cottage cheese ; *
    1/4 c  Plain lowfat yogurt
    1/2 c  Chopped cilantro
    1/2 ts Salt
      2 ts Olive oil
      3    Cloves garlic; minced
    1/8 ts Red pepper flakes
      3 tb Grated Parmesan cheese
 
  * To make vegan, replace cottage cheese and yogurt with 1/2# firm
  tofu.
  
  Cook pasta in boiling, salted water until al dente. Meanwhile, combine
  cottage cheese, yogurt, cilantro, and salt in  blender or 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.
  
  Variation: Saute slivered onion and sweet red and yellow bell pepper
  strips along
  
  with garlic. Cook 3 minutes, or until crips-tender. Proceed with rec
  ipe.
  
  Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg
  Sod /
        2 g  Fiber