Cheesy Spinach Pasta Toss
Prep Time
Serves
Cooking Mode
4 cups whole-wheat rotini
½ pkg baby spinach (approx. 6 cups/1.5 L)
1 ½ cups 1% cottage cheese
¾ cup shredded medium Cheddar cheese
1 tbsp cornstarch
1 tbsp olive oil
½ cup each very finely chopped onion and roasted red pepper
2 cloves garlic, minced
¼ tsp each salt and pepper
½ cup finely chopped fresh dill
4 cups whole-wheat rotini
½ pkg baby spinach (approx. 6 cups/1.5 L)
1 ½ cups 1% cottage cheese
¾ cup shredded medium Cheddar cheese
1 tbsp cornstarch
1 tbsp olive oil
½ cup each very finely chopped onion and roasted red pepper
2 cloves garlic, minced
¼ tsp each salt and pepper
½ cup finely chopped fresh dill
Directions
1Cook 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.
2Heat 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.
3Add 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
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Personal Note
Personal Note
