BOWS 'N' BEANS PASTA SALAD

8 oz. bow tie pasta

1 cup cottage cheese

2 oz. mozzarella cheese

1 teaspoon cumin seed

1/4 teaspoon cayenne pepper

1 tablespoon chives; chopped

1 teaspoon dried sage

1 teaspoon dried parsley flakes

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup rice vinegar or red wine vinegar

1 can kidney beans

lettuce leaves

4 green onion tops only

1. Cut green onion tops to 1/2-inch lengths on an angle. Drain and rinse kidney beans.

2. Bring 4 cups water to boil, add pasta, return to boil, cook 11 minutes. (Check pasta at 9 minutes - it should be al dente). Drain pasta and plunge into ice cold water; drain.

3. While pasta is cooking: mix together cottage cheese, mazzarella cheese, cumin seed, cayenne pepper, chives, sage, parsley, salt, pepper and vinegar. Gently fold in 1/2 can of drained kidney beans.

4. Toss pasta with this mixture. Serve on lettuce leaves, top with remaining kidney beans and onion tops.

Yields 4 servings

CALORIES: 485; FAT: 7g.

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