- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4 cups
- whole-wheat rotini
- 375 g
- 1/2 pkg
- baby spinach (approx. 6 cups/1.5 L)
- 156 g
- 1 1/2 cups
- 1% cottage cheese
- 375 mL
- 3/4 cup
- shredded medium Cheddar cheese
- 175 mL
- 1 tbsp
- cornstarch
- 15 mL
- 1 tbsp
- olive oil
- 15 mL
- 1/2 cup
- each very finely chopped onion and roasted red pepper
- 125 mL
- 2 cloves
- garlic, minced
- 0
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/2 cup
- finely chopped fresh dill
- 125 mL
Method
- Step 1
- Cook pasta according to package directions; drain. Meanwhile, place the spinach in a food processor fitted with a metal blade. Pulse until coarsely chopped. Add the cottage cheese, cheddar and cornstarch. Pulse until well combined, then reserve.
- Step 2
- Heat oil in a large, non-stick skillet set over medium heat. Add onion, red pepper, garlic, salt and pepper. Cook for 5 min. or until softened.
- Step 3
- Add spinach mixture. Cook, stirring occasionally, for 5 min. or until bubbly and thickened. Add cooked pasta and dill; toss to coat. Adjust seasonings as needed. Serve immediately.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 390
- Fat:
- 8 g
- Saturated Fat:
- 4 g
- Carbs:
- 63 g
- Fibre:
- 9 g
- Cholesterol:
- 20 mg
- Protein:
- 25 g
- Sodium:
- 670 mg
- Potassium:
- 220