Pasta salad with roasted bell pepper, cottage cheese & avocado
Pasta salad with roasted bell pepper, cottage cheese & avocado
649kcal Per person
26g Protein
69g Carbs
30g Fat
16g Fiber
Ingredients
- 1 bell pepper
- 3 ounces penne, whole wheat (84 g)
- 4 sun-dried tomatoes
- ½ avocado
- 1 handful arugula (30 g)
- 2 tablespoons cottage cheese, 4% milkfat (29 g)
- ½ ounce pumpkin seeds (14 g)
Preparing this recipe
- Preheat the oven to 410°F (210°C).
- Slice the bell pepper into strips and spread them on a baking sheet. Place the baking sheet in the oven and roast the bell pepper for 15 minutes. Then let it cool for a minute.
- Cook the penne according to the instructions on the package. Drain and rinse with cold water.
- Cut the sun-dried tomatoes into strips and dice the avocado flesh.
- Combine this with the penne, arugula, and roasted bell pepper in a bowl. Toss together.
- Serve the pasta salad on a plate. Top with the cottage cheese and finally sprinkle pumpkin seeds over it. Drizzle with some oil.Season with pepper and salt.
Tip van FitChef
1. This pasta salad is also delicious with grilled green asparagus.
2. It's delicious to roast the seeds briefly.
