NUTRITION

SERVINGS

INGREDIENTS

2 oz Lentil pasta

1 cup Low-fat cottage cheese

2 cups Fresh arugula

1 tsp Extra virgin olive oil

1 clove Garlic

0.5 oz Raw walnuts

1 tbsp Nutritional yeast

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  While the pasta cooks, place the raw walnuts in a small dry skillet over medium heat and toast until fragrant and golden brown.

• 3

  In a small sauté pan, heat the olive oil over medium-low heat and gently cook the minced garlic until softened but not browned.

• 4

  In a large mixing bowl, whisk together the cottage cheese, nutritional yeast, lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes.

• 5

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and immediately add it to the cottage cheese mixture.

• 6

  Fold in the fresh arugula and the sautéed garlic, adding a splash of the reserved pasta water if needed to create a smooth, velvety sauce.

• 7

  Divide into bowls and top with the toasted walnuts for a satisfying crunch.