Pasta With Cottage Cheese, Diced Tomatoes and Mushrooms $5.39

I like this dish because it give the elusion of a rich creamy sauce, but its actually not. Ricotta cheese is light, yet very creamy when blened. The dish takes as long to prepare as it takes for the pasta to cook, and once again using the a half a cup of pasta water helps add to the nutrition and helps to make the sauce more creamy.
Cottage cheese is available almost always at convenience stores, and unfortunately isnt appreciated the way it should be, especially when it comes to children. I remember not liking it when I was young, and even now, on its own, I dont consume it. However, it is loaded with good nutrients.
It is low in fat and carbs, but high in protein. It is a great source of calcium as well as vitamin D. The truth is that cottage cheese can prevent stomach disorders and even help with your bones as you get older, especially in women.
Im going to start working on recipes that use cottage cheese as an ingredient, and the first one I am starting with is this pasta dish. I combined the cottage cheese with bread crumbs and seasoning and blended it, which made it like a creamy lowfat sauce, combined with the mushrooms and tomatoes, it was delicious. My son picked out the mushrooms(we are working on changing that) but he love the pasta.
ingredients
12 ounces pasta(any will do)$1.20
1 can mushrooms $1.79
1 cup diced tomato .90
1/4 cup olive oil .25
1/4 cup white wine .20
1 cup cottage cheese .90
2 tsp dried onion .10
1 tsp garlic salt.05
pepper

cook pasta according to instruction
whle pasta is cooking, heat skillet with oil, add mushrooms, diced tomato, dried onion and garlic salt
saute 5-10 minutes
remove from heat
place cottage cheese in blender or food processor, blend bread crumbs, dried parsley and garlic powder
drain pasta when done cooking, reserve 1/2 cup pasta water
top drained pasta noodles with mushroom sauce, ricotta and boiled pasta water, mix thoroughly
serve with parm cheese and or red pepper flakes(both optional)