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| 1 Tasse | Low-fat cottage cheese |
| 1 Esslöffel | lemon juice fresh |
| 8 x ca. 30 g | Thin spaghetti |
| 1 Esslöffel | Acceptable vegetable oil |
| 1/4 Tasse | scallions Chopped |
| 1/2 Tasse | onions chopped |
| 1 | cloves garlic minced |
| 1/4 Teelöffel | black pepper freshly ground |
| | Or to taste |
| 2 Tasse | mushrooms sliced fresh |
| 1 Tasse | green bell pepper sliced |
| 1 1/2 Tasse | carrots sliced |
| 10 x ca. 30 g | Frozen no-salt-added |
| | Broccoli, steamed |
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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
Size of Serving: N/A
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