Roasted Red Pepper Pasta with Cottage Cheese and Spinach
Blended roasted peppers and cottage cheese coat pasta and greens; gentle heat keeps the dairy sauce smooth.
Ingredients
Pasta Ingredients
- 8 oz pasta
- 1 cup roasted red peppers drained
- 1 cup cottage cheese
- 2 cloves garlic
- 2 tbsp olive oil
- 2 cups spinach or other leafy greens fresh or frozen
- salt to taste
- pepper to taste
- Parmesan cheese optional, grated
Preparation and Optional Finishes
- reserved pasta cooking water as needed to loosen sauce
Instructions
Instructions
- Boil pasta according to its package until al dente; reserve some cooking water before draining. Meanwhile, blend drained roasted peppers, cottage cheese, and garlic until smooth.
- Heat olive oil in a skillet over medium heat. Add greens and cook until wilted or tender, following package cooking directions for frozen greens.
- Lower heat and add drained pasta and blended sauce. Stir until warm, loosening with reserved pasta water as needed; avoid a hard boil.
- Adjust salt and pepper and divide into four portions. Add optional grated Parmesan.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.