NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

1 cup low-fat cottage cheese

1 medium zucchini

0.5 cup cherry tomatoes

0.5 medium red bell pepper

1 tsp extra virgin olive oil

2 tbsp nutritional yeast

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Dice the zucchini and bell pepper into bite-sized pieces, then place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with olive oil and toss to coat evenly, then roast for 20 minutes until tender and slightly charred.

• 4

  While vegetables roast, boil the chickpea pasta in salted water according to package instructions, making sure to reserve 1/4 cup of the pasta cooking water before draining.

• 5

  In a high-speed blender, combine the cottage cheese, nutritional yeast, garlic, lemon juice, sea salt, and black pepper, blending until the mixture is completely smooth and creamy.

• 6

  Return the drained pasta to the pot over low heat and pour in the blended cottage cheese sauce and the reserved pasta water.

• 7

  Stir constantly for 1-2 minutes until the sauce is warmed through and coats the pasta beautifully.

• 8

  Gently fold in the roasted vegetables and red pepper flakes.

• 9

  Divide into bowls and garnish with freshly torn basil leaves before serving.