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Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

4 cups
whole-wheat rotini
375 g
1/2 pkg
baby spinach (approx. 6 cups/1.5 L)
156 g
1 1/2 cups
1% cottage cheese
375 mL
3/4 cup
shredded medium Cheddar cheese
175 mL
1 tbsp
cornstarch
15 mL
1 tbsp
olive oil
15 mL
1/2 cup
each very finely chopped onion and roasted red pepper
125 mL
2 cloves
garlic, minced
0
1/4 tsp
each salt and pepper
1 mL
1/2 cup
finely chopped fresh dill
125 mL

Directions

Step 1

Cook pasta according to package directions; drain. Meanwhile, place the spinach in a food processor fitted with a metal blade. Pulse until coarsely chopped. Add the cottage cheese, cheddar and cornstarch. Pulse until well combined, then reserve.

Step 2

Heat oil in a large, non-stick skillet set over medium heat. Add onion, red pepper, garlic, salt and pepper. Cook for 5 min. or until softened.

Step 3

Add spinach mixture. Cook, stirring occasionally, for 5 min. or until bubbly and thickened. Add cooked pasta and dill; toss to coat. Adjust seasonings as needed. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
390
Fat:
8 g
Saturated Fat:
4 g
Carbs:
63 g
Fibre:
9 g
Cholesterol:
20 mg
Protein:
25 g
Sodium:
670 mg
Potassium:
220
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