Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

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

Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

Savor a delightful fusion of whole wheat pasta and creamy low-fat cottage cheese, tossed with oven-roasted zucchini and cherry tomatoes. This dish is elevated with a hint of garlic and basil, offering a wholesome, balanced meal that's both high in protein and rich in flavors.

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NUTRITION

510kcal
Protein
38.5g
Fat
8.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1 cup Low-Fat Cottage Cheese

1 cup Zucchini, diced

1 cup Cherry Tomatoes, halved

1 teaspoon Olive Oil

2 cloves Garlic, minced

1/4 cup Fresh Basil, roughly chopped

A pinch of Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced zucchini and halved cherry tomatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain the pasta, reserving a splash of pasta water.

  • 4

    In a large bowl, combine the drained pasta with the cottage cheese. Stir in the minced garlic and roasted vegetables.

  • 5

    Mix well, adding a little pasta water if needed to create a creamy consistency. Fold in the fresh basil, and adjust salt and pepper to taste before serving.

Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

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

Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Cottage Cheese Pasta with Roasted Vegetables

Savor a delightful fusion of whole wheat pasta and creamy low-fat cottage cheese, tossed with oven-roasted zucchini and cherry tomatoes. This dish is elevated with a hint of garlic and basil, offering a wholesome, balanced meal that's both high in protein and rich in flavors.

NUTRITION

510kcal
Protein
38.5g
Fat
8.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta

1 cup Low-Fat Cottage Cheese

1 cup Zucchini, diced

1 cup Cherry Tomatoes, halved

1 teaspoon Olive Oil

2 cloves Garlic, minced

1/4 cup Fresh Basil, roughly chopped

A pinch of Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the diced zucchini and halved cherry tomatoes with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, cook the whole wheat pasta in a pot of boiling water according to package instructions until al dente. Drain the pasta, reserving a splash of pasta water.

  • 4

    In a large bowl, combine the drained pasta with the cottage cheese. Stir in the minced garlic and roasted vegetables.

  • 5

    Mix well, adding a little pasta water if needed to create a creamy consistency. Fold in the fresh basil, and adjust salt and pepper to taste before serving.