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.
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
Method
- 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
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 308kcal15% | 16g23% | 4.1g21% | 4.9g5% | 1g17% |
| Carbs | Fibre | Protein |
|---|---|---|
| 26g10% | 3.5g15% | 13g26% |
