Cheesy Spinach Pasta Toss

Prep time: 10min
Total time: 25min
Serves 4
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
Medium Cheddar Cheese, shredded
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
calories
390
fat
8 g
saturated fat
4 g
carbs
63 g
protein
25 g
cholestrol
20 mg
fibre
9 g
sodium
670 mg
potassium
220 mg

Directions

  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.

  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.

  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.