NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked whole wheat penne

1 cup low-fat cottage cheese

1 tbsp basil pesto

2 tbsp nutritional yeast

2 tbsp grated parmesan cheese

0.5 cup sliced zucchini

0.5 cup cherry tomatoes

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Arrange the sliced zucchini and cherry tomatoes on the sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.

• 3

  Roast the vegetables for 15 to 20 minutes until the tomatoes are blistered and the zucchini is tender.

• 4

  In a high-speed blender, combine the cottage cheese and basil pesto, processing until the mixture is silky and smooth.

• 5

  In a large mixing bowl, toss the warm cooked pasta with the blended pesto sauce and nutritional yeast until well coated.

• 6

  Gently stir in the roasted vegetables and any juices from the baking sheet.

• 7

  Divide the pasta into bowls and garnish with the grated parmesan cheese before serving.