A Protein-Rich Twist On Classic Alfredo

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

1 cup small-curd 2% milk fat cottage cheese

2 cloves garlic, minced

2 Tbs. olive oil

¼ cup grated Parmesan cheese

Salt and freshly cracked black pepper to taste

Fresh basil or parsley sprigs (optional)

2 to 3 Tbs. milk or broth (optional)

½ box cooked pasta

Directions at firstforwomen.com

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