Cottage Cheese Pesto Pasta
Wholewheat pasta tossed in a creamy cottage cheese and basil pesto sauce with spinach, cherry tomatoes and a fresh hint of lemon. A simple, delicious midweek meal that’s ready in under 30 minutes.
Servings: 4 people
Calories: 308kcal
Ingredients
- 300g regular cottage cheese
- 300g wholewheat pasta shapes
- 4 tablespoons prepared fresh basil pesto sauce
- zest and juice of ½ lemon
- 1 x 100-120g bag baby spinach leaves
- 100g cherry tomatoes, cut into quarters
Instructions
- Cook the pasta according to the packet instructions, drain (reserving a cupful of the pasta water), transfer to a large salad bowl and set aside.
- Meanwhile, put the cottage cheese, pesto and lemon juice into a food blender or processor and blend until smooth. Stir through the lemon zest.
- Gently toss the cottage cheese pesto through the hot pasta with a little of the reserved pasta water. Add the spinach leaves and the tomatoes. Season and set aside for 1-2 minutes for the spinach leaves to wilt.
- Toss gently and serve.
If preferred, add a small diced red or yellow pepper to the salad or roasted vegetables.
Nutrition
Energy: 308kcal | Fat: 16g | Saturated Fat: 4.1g | Carbs: 26g | Sugar: 4.9g | Fibre: 3.5g | Protein: 13g | Salt: 1g | Serving: 522g