1 cup low-fat cottage cheese

5 Tablespoons grated Parmesan cheese

½ cup boiling water

½ cup loosely packed fresh parsley

½ cup fresh basil (or ¼ cup dried)

2 large cloves garlic

salt and pepper to taste

3 cups cooked pasta

Have cheeses at room temperature. Blend with remaining ingredients (except pasta) until smooth in blender or food processor. Toss with pasta. Try also on baked potatoes, cooked rice or steamed vegetables. Serves 3.

Recipe found in From Asparagus to Zucchini by MACSAC