- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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