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Saturday, August 10, 2013

Skinny Vegetable Pasta

This is a meatless dish that is a good, healthy side. We enjoyed it and it certainly makes A LOT so be prepared for the leftovers!

Skinny Vegetable Pasta

1 can artichokes, quartered
1 cup cottage cheese
1 cup ricotta cheese
1 16oz. penne pasta
red pepper flakes
1 cup shredded mozzarella cheese (plus extra for topping)
6 cups fresh spinach, tear in half
1 egg white
pepper to taste
parmesan cheese
1 jar your favorite pasta sauce (or homemade if you have it)
olive oil

Cook the pasta al dente and drain. Splash with cool water; drain. Add back to the pot and stir in pasta sauce, artichokes and some red pepper flakes.

Heat a dose of olive oil on low heat and add the torn fresh spinach, cook down until wilted (only takes a couple minutes) and then add this to the pasta mixture.

Lightly grease a 9" x 13" baking dish and preheat the oven to 375. Dump 1/2 of the pasta mixture into the dish.

Now mix together the cheeses (except parmesan), egg white, pepper and a little more red pepper flakes (if you like). Fold to combine. This will be the 2nd layer. Add 1/2 of this mixture on top of the pasta in the dish. Repeat layers until you use all ingredients, ending with a cheese mixture layer. Then top the whole thing with a little extra mozzarella cheese (b/c I love cheese!) and the parmesan cheese. Cook uncovered in the oven for about 30 minutes. Let it cool for 5-10 and serve.

Notes: I think you could add just about any extra veggies you like and I think I would try it next time with maybe some mushrooms. Enjoy!

Makes about 8-10 servings
original recipe from  Ms. Skinny

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