Recipe is from Eating Well
Yields 6 servings
213 calories per serving
1/2 c low-fat cottage cheese
1/2 c nonfat buttermilk
1 tbsp olive oil
2.5 tbsp parmesan cheese, shredded
1 tsp lemon juice
Salt & pepper, to taste
8 oz whole wheat pasta
8 oz sugar snap peas
2 c cherry tomatoes, halved
4 scallions, diced
Bring a large pot of water to boil for cooking pasta.
Meanwhile, puree cottage cheese until smooth in a blender or food processor. (I use my Ninja that my awesome boyfriend gave me for Xmas a few years ago. That sumbitch is amazing!)
Add buttermilk & oil & process until smooth.
Scrape into a storage container and stir in parmesan & lemon juice.
Season with salt & pepper.
Cover & set aside in the fridge.
Cook pasta in boiling water for 10 minutes.
Add peas & cook for 7 more minutes.
Drain & rinse with cold water.
Place pasta & peas in a large container & add tomatoes & scallions.
Pour cottage cheese mixture over top and toss to coat.