Creamy Roasted Vegetable Protein Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable Protein Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Protein Pasta Bake

A comforting pasta bake that features a medley of roasted vegetables, protein-packed chickpeas, and creamy low‐fat cottage cheese blended with whole wheat penne. This dish delivers a satisfying balance of textures and flavors with a slight tang from fresh spinach and a hint of Italian herbs, making it perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

566kcal
Protein
37.9g
Fat
10.1g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne (dry)

1/2 cup Cooked Chickpeas (~125g)

3/4 cup Low-Fat Cottage Cheese

200g Roasted Mixed Vegetables

1 tsp Olive Oil

1 cup Fresh Spinach

Seasonings to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, toss your mixed vegetables (such as zucchini, red bell pepper, and cherry tomatoes) with olive oil, a pinch of salt, pepper, garlic powder, and Italian seasoning. Roast them on a lined baking sheet for about 20 minutes or until tender and lightly caramelized.

  • 4

    In a mixing bowl, combine the cooked pasta, roasted vegetables, chickpeas, low-fat cottage cheese, and fresh spinach. Stir gently until the cottage cheese creates a creamy coating over the ingredients.

  • 5

    Taste and adjust seasonings if necessary.

  • 6

    Transfer the mixture into an oven-safe baking dish and bake for an additional 10 minutes to meld the flavors.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Creamy Roasted Vegetable Protein Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable Protein Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable Protein Pasta Bake

A comforting pasta bake that features a medley of roasted vegetables, protein-packed chickpeas, and creamy low‐fat cottage cheese blended with whole wheat penne. This dish delivers a satisfying balance of textures and flavors with a slight tang from fresh spinach and a hint of Italian herbs, making it perfect for any meal of the day.

NUTRITION

566kcal
Protein
37.9g
Fat
10.1g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne (dry)

1/2 cup Cooked Chickpeas (~125g)

3/4 cup Low-Fat Cottage Cheese

200g Roasted Mixed Vegetables

1 tsp Olive Oil

1 cup Fresh Spinach

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat penne according to package directions until al dente. Drain and set aside.

  • 3

    While the pasta cooks, toss your mixed vegetables (such as zucchini, red bell pepper, and cherry tomatoes) with olive oil, a pinch of salt, pepper, garlic powder, and Italian seasoning. Roast them on a lined baking sheet for about 20 minutes or until tender and lightly caramelized.

  • 4

    In a mixing bowl, combine the cooked pasta, roasted vegetables, chickpeas, low-fat cottage cheese, and fresh spinach. Stir gently until the cottage cheese creates a creamy coating over the ingredients.

  • 5

    Taste and adjust seasonings if necessary.

  • 6

    Transfer the mixture into an oven-safe baking dish and bake for an additional 10 minutes to meld the flavors.

  • 7

    Remove from the oven, let cool slightly, and serve warm.