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Cottage Cheese Pesto Pasta

Cottage Cheese Pesto Pasta

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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Energy: 308
Ingredients Method Nutrition

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
 

  1. 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.
  2. Meanwhile, put the cottage cheese, pesto and lemon juice into a food blender or processor and blend until smooth. Stir through the lemon zest.
  3. 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.
  4. Toss gently and serve.
    5. If preferred, add a small diced red or yellow pepper to the salad or roasted vegetables. 

Nutrition

Energy: 308kcalFat: 16gSaturated Fat: 4.1gCarbs: 26gSugar: 4.9gFibre: 3.5gProtein: 13gSalt: 1g

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