240gm pasta quills
200gm green asparagus, chopped
250gm button mushrooms, chopped
250gm fat free cottage cheese
1 – 2 Tblsp mint sauce
1 clove garlic, crushed
2 Tblsp grated parmesan
Method
Cook the pasta in lightly salted boiling water for 15 minutes.
Add the mushrooms and asparagus and cook for a further 5 minutes.
Remove from heat and drain.
Beat the garlic, mint sauce, parmesan and cottage cheese together.
Stir the cheese mixture through the slightly cooled pasta.
Serve with a fresh green salad.
I added the cheese to the pasta a bit too soon; you can see that it separated a bit. It still tasted great.
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