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PASTA WITH COTTAGE CHEESE AND VEGETABLES

  • May 8, 2017
  • By Sophie
  • 0 Comments
PASTA WITH COTTAGE CHEESE AND VEGETABLES

I often make my own recipes, but it also happens to be inspired by the recipes of others! Like this one, for example! This recipe was created by Ricardo a top Chef here in Quebec. This recipe is really delicious and gets ready in no time.

For this recipe I often add black olives that blend very well with the rest of the ingredients.

Cottage cheese and Vegetable pasta

 

Cottage cheese and Vegetable pastaCottage cheese and Vegetable pasta

 

Cottage cheese and Vegetable pasta

 

PASTA WITH COTTAGE CHEESE AND VEGETABLES
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¾ lb (375 g) penne
  • 3 slices (1/2-cm/1/4-inch) pancetta, cut into small pieces
  • 1 tablespoon (15 ml) olive oil
  • 1 yellow bell pepper, cut into thin strips
  • 3 green onions, finely chopped
  • 3 plum tomatoes, diced
  • 2 cups (500 ml) spinach, cleaned and coarsely chopped
  • 500 g/1 lb cottage cheese
  • Grated Parmigiano-Reggiano, to taste
  • Salt and pepper
Instructions
  1. Cook the pasta in boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
  2. In a large skillet over medium heat, brown the pancetta in the oil until crisp. Transfer the pancetta to paper towels to drain, leaving behind the fat.
  3. In the same skillet over medium-high heat, soften the bell pepper and onions in the pancetta fat. Season with salt and pepper. Add the tomatoes and spinach. Continue cooking for about 2 minutes. Add the pasta and cottage cheese. Combine well and heat through. Adjust the seasoning.
  4. Just before serving, sprinkle with pancetta and grated cheese.
Nutrition Information
Serving size: 4 portions

 

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By Sophie, May 8, 2017
SHOP MY FAVORITES VEGAN AND CRUELTY FREE
Ann Taylor
Ann Taylor
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