Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

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

Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

Enjoy a delightful, light pasta dish that combines the creamy texture of low-fat cottage cheese with the crisp freshness of bell pepper and tomato. This meal is a balanced way to start your day or enjoy as a wholesome lunch or dinner, featuring a harmonious blend of flavors and textures.

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NUTRITION

504kcal
Protein
37.3g
Fat
8.3g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta (56g)

1 cup Low-Fat Cottage Cheese (210g)

1 medium Red Bell Pepper (119g)

1 medium Tomato (123g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

2 tablespoons Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, dice the red bell pepper and tomato into bite-size pieces. Mince the garlic.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the diced bell pepper and tomato to the skillet, sautéing for 2-3 minutes until slightly softened.

  • 5

    Combine the drained pasta with the sautéed vegetables in a large bowl. Stir in the low-fat cottage cheese until the pasta is evenly coated.

  • 6

    Mix in the fresh basil, and season with salt and pepper to taste. Serve warm immediately.

Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

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

Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Pasta with Bell Pepper and Tomato

Enjoy a delightful, light pasta dish that combines the creamy texture of low-fat cottage cheese with the crisp freshness of bell pepper and tomato. This meal is a balanced way to start your day or enjoy as a wholesome lunch or dinner, featuring a harmonious blend of flavors and textures.

NUTRITION

504kcal
Protein
37.3g
Fat
8.3g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Pasta (56g)

1 cup Low-Fat Cottage Cheese (210g)

1 medium Red Bell Pepper (119g)

1 medium Tomato (123g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic

2 tablespoons Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain.

  • 2

    While the pasta cooks, dice the red bell pepper and tomato into bite-size pieces. Mince the garlic.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.

  • 4

    Add the diced bell pepper and tomato to the skillet, sautéing for 2-3 minutes until slightly softened.

  • 5

    Combine the drained pasta with the sautéed vegetables in a large bowl. Stir in the low-fat cottage cheese until the pasta is evenly coated.

  • 6

    Mix in the fresh basil, and season with salt and pepper to taste. Serve warm immediately.