Pasta Primavera
Prep Time
15mins
Time to Table
40mins
Servings
4
Ingredients
- 2 cups cherry tomatoes
- 1 cup mushrooms
- 6 cloves garlic
- 1 cup Daisy Cottage Cheese, blended
- 1/4 cup olive oil
- black pepper, to taste
- 2 teaspoons Italian seasoning
- red pepper flakes, to taste
- 8 ounces dry pasta
- 2 cups packed baby spinach
- 2 tablespoons to 1/4 cup reserved pasta water
Ingredients
- 2 cups cherry tomatoes
- 1 cup mushrooms
- 6 cloves garlic
- 1 cup Daisy Cottage Cheese, blended
- 1/4 cup olive oil
- black pepper, to taste
- 2 teaspoons Italian seasoning
- red pepper flakes, to taste
- 8 ounces dry pasta
- 2 cups packed baby spinach
- 2 tablespoons to 1/4 cup reserved pasta water
Directions
- Preheat oven to 350°F.
- Place tomatoes, mushrooms, garlic cloves and blended cottage cheese into a 9x13” pan. Drizzle with olive oil. Sprinkle with black pepper, Italian seasoning, and optional crushed red pepper. Bake 30 minutes, until tomatoes burst. Stir.
- Meanwhile, boil pasta in salted water until al dente. Drain and reserve 1/4 cup pasta water.
- Add hot pasta and spinach to sauce and allow to sit 2-3 minutes before serving. If too thick, add pasta water, a tablespoon at a time.
- Calories:419
- Cholesterol:13
- Dietary Fiber:2
- Protein:16
- Sodium:317
- Total Carbohydrate:50
- Total Fat:17