NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea penne pasta

0.25 cup vodka sauce

0.75 cup low-fat cottage cheese

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup broccoli florets

0 tsp olive oil

1 tbsp parmesan cheese

1 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Chop the zucchini and bell pepper into bite-sized pieces and break the broccoli into small florets.

• 3

  Toss the vegetables on the baking sheet with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and have developed slightly charred edges.

• 5

  While vegetables roast, bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 6

  Place the low-fat cottage cheese in a blender and process until completely smooth and creamy.

• 7

  In a large skillet over low heat, combine the vodka sauce and the blended cottage cheese, whisking until the sauce is uniform and warmed through.

• 8

  Drain the pasta, reserving a splash of pasta water, and add the pasta directly into the skillet with the sauce.

• 9

  Fold in the roasted vegetables and nutritional yeast, adding a tablespoon of pasta water if needed to loosen the sauce.

• 10

  Serve immediately topped with grated parmesan cheese and freshly torn basil leaves.