NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-fat cottage cheese

2 oz Chickpea pasta

2 tbsp Basil pesto

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the cottage cheese, basil pesto, and lemon juice into a high-speed blender.

• 3

  Blend the mixture on high for 30 to 60 seconds until the sauce is completely smooth and creamy.

• 4

  Carefully reserve 0.25 cup of the hot pasta water, then drain the pasta and return it to the pot over low heat.

• 5

  Add the fresh baby spinach to the pot with the pasta and stir gently until the leaves are just wilted.

• 6

  Pour the blended pesto sauce over the pasta and spinach, stirring to coat evenly.

• 7

  If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached.

• 8

  Season with sea salt and black pepper, then serve immediately topped with the grated parmesan cheese.