Pasta with Tomatos and Cheese
4 large beefsteak tomatoes, diced
3/4 c. low-fat cottage cheese, large curd
1/4 c. fresh basil, chopped
1 large garlic clove, minced
2 tbsp olive oil
Salt and pepper to taste
1 lb. penne or fussili pasta
Freshly grated Romano cheese for garnish, optional
Combine tomatos, basil, garlic, cottage cheese, oil, salt and pepper
in bowl. Mix together gently. Time permitting, let stand for about 15
minutes so flavors mingle.
Cook pasta until al dente. Drain and return to saucepan. Add tomato
mixture and fold together gently.
Taste and adjust seasonings. Sprinkle with Romano cheese if desired
and serve immediately.
Yield 4 servings.
Note: Makes a great lunch the next day served cold.
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