1 garlic clove
2 tbsp. fresh basil or 2 tbsp. fresh parsley plus 2 tsp. basil, crumbled
1/3 c. low-fat cottage cheese
1/3 c. plain low-fat yogurt
2 tbsp. grated Parmesan cheese
skim milk (optional)
1 (8 oz.) pkg medium pasta shells
1/2 c. sliced radish
1 small yellow squash, trimmed and chopped
salt and pepper

Fit food processor with chopping blade; with motor on, drop garlic through feed tube; turn off motor; uncover. Add basil; cover and pulse-chop. Uncover and scrape side of container with rubber scraper. Add cottage cheese, yogurt and Parmesan cheese. Cover and process on high speed 30 seconds, or till smooth and creamy. Add 1 or 2 tbsp. skim milk, if desired, to make mixture of creamy dressing consistency. Cook pasta till al dente (tender but still firm) in boiling, salted water, following package directions. Immediately run under cold water to stop cooking process. Drain well. Place in large bowl. Add broccoli flowerets, sliced radish and yellow squash to pasta in bowl. Add dressing, toss gently till well blended. Taste and add salt and pepper to taste. Cover and refrigerate at least 2 hours to blend flavors before serving.

Makes 6 servings, 144 calories each

Submitted by: Karen LaValley