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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