Broccoli Rabe Fettuccini

By Tonya_Speed

NUTRITION per serving: 238 Calories; 6g Fat; 16g Protein; 33g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 316mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat. Points: 5

Ingredients

• 5.5 ounces uncooked whole wheat Fettuccine pasta
• 1 cup low fat cottage cheese
• 4 tablespoons low fat cream cheese, softened
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, pressed
• Pinch of freshly ground nutmeg
• Black pepper, to taste
• 2 teaspoons olive oil
• 1 bunch broccoli rabe, chopped (use only florets and leaves)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions, but do not drain; remove pasta from cooking water when done and set aside; save pasta cooking water on a slow boil until needed. In a blender container, combine cheeses, garlic, nutmeg and pepper; process until smooth; transfer to a large skillet and heat through. Add broccoli rabe to the pasta cooking water and cook for 2 to 4 minutes or until tender-crisp; drain and toss in the skillet with the cooked pasta and the sauce; heat through and serve.

SERVING SUGGESTION: Serve broiled beefsteak tomatoes on the side. Add some garlic toast.