By Boomette on January 23, 2008
Photo by Lori Mama
Photo by Lori Mama
"A recipe from the issue of September 2006, Coup de Pouce."
Serving Size: 1 (376 g)
Servings Per Recipe: 4
"Thought this was good. My husband liked it with hot sauce but my 6 yr old who is super picky, had 4 helpings!!"
"I was a little hesitant to make this one but hadn't been shopping and just happened to have all of the ingredients in my refrigerator. I made it as directed except I halved the cauliflower and replaced it with broccoli. I used basil pesto and reduced fat cottage cheese. I was surprised at how much I enjoyed it considering it was a last minute throw together kind of meal for me. I make a lot of pasta and the cottage cheese/pesto combination was a nice change from the usual sauces. I served it with some Texas toast I had in the freezer and it came out great!"
"Tasty, healthy and easy. I used Azteca Pesto which gave the dish a pleasant spiciness and whole wheat pasta. Both cheeses used were reduced fat varieties. Made for 123 Hit Wonders Tag."
"I'm choosing not to rate this recipe, because there were some mixed opinions. One of us liked it, one didn't care much for the cottage cheese and one said it was just so so. Overall, it was easy to prepare and since I love pesto, it suited my taste buds. Made for Every Day Holiday Tag. :)"
"Easy to make. I like the combination of cottage cheese and pesto. The tomatoes come out really nice also."
"Boomette, this is lovely! Thank you so much for posting! I made this for "Everyday is a Holiday Tag January 2009" using Whatcha Cookin', Mom?'s Recipe #273401. The combination of pesto and cottage cheese is awesome-creamy and full of flavour. I'll definitely make this again soon. The only thing I changed was to double the recipe for four people since in my family we all like second helpings."