NUTRITION

SERVINGS

INGREDIENTS

2 oz brown rice pasta

5 oz shrimp

0.5 cup low-fat cottage cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

2 clove garlic

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  While the pasta is boiling, place the cottage cheese and parmesan cheese in a high-speed blender and process until the mixture is completely smooth and creamy.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the minced garlic and sauté for 1 minute until fragrant.

• 4

  Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook for 2-3 minutes per side until they turn pink and opaque.

• 5

  Stir the fresh baby spinach into the skillet with the shrimp and cook for 1 minute until the leaves are just wilted.

• 6

  Reduce the skillet heat to low and pour in the blended cottage cheese sauce, stirring constantly to gently warm the sauce without letting it boil.

• 7

  Drain the cooked pasta, reserving two tablespoons of the pasta water, and add the noodles directly into the skillet.

• 8

  Toss everything together with the lemon juice and fresh parsley, adding the reserved pasta water if needed to reach a silky consistency, and serve immediately.