Recipe for Pasta with Cottage Cheese Pesto and Broccoli 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 x -(up to)
3 x Cloves (large) garlic, peeled
1/2 cup Fresh basil leaves, washed, dried
1 cup Nonfat cottage cheese
Salt, to taste (i omit this)
1/4 cup Plain nonfat yogurt
1 tbl Olive oil (I use 2 teaspoons and even ommited it accidentally once-it will still delish but less creamy)
1/4 cup Parmesan cheese (could maybe cut back here, too)
1 lb Fusilli pasta (or any kind)
1/2 x -(up to)
Instructions:
Instructions: Okay-i wouldnt exactly call this a "pasta sauce" but you will not believe how yummy and rich this recipeis!. Unknowing friends have told me after they eat it that will be full for hours , it was so rich and creamy-they really laugh when i tell them it has almost no fat in it!

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 . feeds 4 hungry people(can easily stretch to 6).

P.S. I chop up some fresh tomato and also add this. it adds color and a lot of flavor. this recipe has been a HUGE hit!

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