Preparation 15 minutes Cooking 10 minutes 1 clove garlic, peeled 1/2 cup nonfat cottage cheese 1/2 cup goat cheese 2 tablespoons plain nonfat yogurt 1/4 cup mixed chopped fresh herbs such as tarragon, parsley, basil, thyme, dill, and chives salt and freshly ground pepper to taste 12 ounces pasta 1 pound asparagus, trimmed and cut into 1-inch pieces. Turn on a food processor fitted with the steel blade, and drop in the garlic clove. When garlic bits adhere to the sides, stop the processor and stir down the sides. Add the cottage cheese and goat cheese, and process unti completely smooth. Add the yogurt and mix well. Transfer the cheese minxture to a bowl, and stir in the herbs. Add pepper to taste and salt if desired. Set aside. Bring a large pot of water to a boil, and add 2 to 3 teaspoons salt. Add the pasta, stir until the water returns to a boil, and cook until al dente (firm to the bite), about 10 minutes, stirring from time to time. About 5 minutes before the noodles will be done, drop the asparagus pieces into the pot. When the pasta's ready, drain and toss at once in a warm bowl with the herbed goat cheese. Serves 4. Per serving: Calories 462 (19% from fat) Fat 10 g (6g saturated), Cholersterol 25 mg, Sodium 658 mg |