NUTRITION

SERVINGS

INGREDIENTS

2 oz whole wheat penne

1.25 cup low-fat cottage cheese

1 cup cherry tomatoes

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp nutritional yeast

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Place the cherry tomatoes and peeled garlic cloves on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Roast the tomatoes and garlic for 15 to 20 minutes until the tomatoes are blistered and the garlic is softened.

• 4

  While the vegetables roast, cook the whole wheat penne in a large pot of salted boiling water according to package instructions until al dente.

• 5

  Reserve approximately 0.25 cup of the pasta cooking water, then drain the pasta and return it to the pot.

• 6

  In a high-speed blender, combine the cottage cheese, nutritional yeast, and the roasted garlic cloves; blend until the mixture is completely smooth and velvety.

• 7

  Pour the creamy cottage cheese sauce over the warm pasta and add the fresh baby spinach, stirring gently until the spinach is slightly wilted from the heat.

• 8

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

• 9

  Gently fold in the roasted cherry tomatoes and garnish with grated parmesan cheese and fresh basil before serving.