NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 cup Low-fat cottage cheese

1 large Egg

1 cup Fresh baby spinach

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the cottage cheese, nutritional yeast, garlic powder, sea salt, and black pepper into a high-speed blender and process until completely smooth and creamy.

• 3

  Heat a small non-stick skillet over medium heat with half of the olive oil and sauté the baby spinach until just wilted, then remove from the pan and set aside.

• 4

  In the same skillet, add the remaining olive oil and crack the egg, frying it until the edges are golden and crispy but the yolk remains runny.

• 5

  Drain the pasta, reserving two tablespoons of the starchy cooking water, then return the pasta to the pot over low heat.

• 6

  Stir in the blended cottage cheese sauce and the wilted spinach, adding the reserved pasta water if needed to reach a silky consistency.

• 7

  Transfer the creamy pasta to a bowl and top with the golden fried egg, finishing with an extra crack of black pepper if desired.