NUTRITION

SERVINGS

INGREDIENTS

0.25 cup dry orzo pasta

1 cup low-fat cottage cheese

0.5 cup liquid egg whites

1 tbsp light cream cheese

1 cup sliced cremini mushrooms

2 cup fresh baby spinach

0.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a touch of oil.

• 2

  Bring a pot of water to a boil and cook the orzo pasta for 2 minutes less than the package instructions until al dente, then drain well.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the sliced mushrooms until they are browned and moisture has evaporated.

• 4

  Add the minced garlic and fresh spinach to the skillet, stirring constantly until the spinach is just wilted, then remove from heat.

• 5

  In a medium mixing bowl, whisk together the cottage cheese, liquid egg whites, light cream cheese, sea salt, black pepper, and dried thyme until well combined.

• 6

  Fold the cooked orzo, sautéed mushrooms, and wilted spinach into the cheese mixture until the pasta is thoroughly coated.

• 7

  Transfer the mixture into the prepared baking dish and spread it into an even layer using a spatula.

• 8

  Bake for 20 to 25 minutes until the edges are lightly golden and the center of the bake is firm and set.

• 9

  Remove from the oven and let the dish rest for 5 minutes to allow the creamy sauce to set before serving hot.