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Roasted Pepper Cottage Cheese Pasta

Roasted Pepper Cottage Cheese Pasta With 17g Protein

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Roasted Pepper Cottage Cheese Pasta is a creamy, protein-packed pasta salad made with blended cottage cheese and roasted red pepper sauce, fresh vegetables, and garlic-infused olive oil. It works great as a light lunch or a side dish for gatherings.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 8 oz. fusilli
  • 1 cup 2% cottage cheese
  • 1/2 roasted red pepper from a jar
  • 1/2 cup feta cheese, separated
  • 1 teaspoon sea salt, separated (plus more for blanching)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • 1 lb. asparagus spears, cut into 1/2 inch pieces
  • 1/4 medium red onion, minced
  • 1 cup peas, thawed
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons chopped fresh dill
  • 1/3 cup fresh basil, torn
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente. Strain and rinse with cold water. Set aside.
  2. Place the cottage cheese, roasted red pepper, half of the feta cheese, 1/2 teaspoon salt, black pepper, and lemon zest in a high-speed blender or food processor. Blend until thick and smooth. Set aside.
  3. Prepare an ice bath in a large bowl and set aside.
  4. Bring a small pot of heavily salted water to a boil. Add the asparagus and cook for 1 minute.
  5. Strain the asparagus and transfer it immediately to the ice bath. Let it sit for 10 minutes.
  6. In a large serving bowl, combine the cooled pasta, red onion, peas, cherry tomatoes, cottage cheese sauce, and remaining 1/2 teaspoon salt. Toss to combine.
  7. Add the fresh dill and basil. Toss again.
  8. Strain the asparagus and add it to the bowl. Toss to mix.
  9. Heat olive oil in a saucepan over medium heat. Add the garlic and saute for 1 to 3 minutes until golden. Remove from heat and pour over the pasta salad. Toss well.
  10. Top with the remaining feta cheese and red pepper flakes. Serve immediately or refrigerate until ready to eat.

Notes

  • Rinse the pasta with cold water to stop cooking and keep it from clumping.
  • Do not skip the ice bath for the asparagus. It keeps it crisp and bright green.
  • You can swap fusilli for rotini or penne if needed.
  • Use jarred roasted red peppers for convenience and consistent flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add the garlic oil just before serving for the best flavor.
  • This dish works well served cold or at room temperature.
  • Author: Emily Frost
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Pasta Salad
  • Method: Blending, Boiling, Sauteing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 7g
  • Sodium: 620mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 17g
  • Cholesterol: 20mg

Find it online: https://www.frostyrecipes.com/roasted-pepper-cottage-cheese-pasta-recipe/