Penne with garden peas & cottage cheese
Penne with garden peas & cottage cheese
775kcal Per person
46g Protein
86g Carbs
28g Fat
18g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- 1 scallion
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon thyme, dried (2 g)
- 7 ounces garden peas (frozen) (196 g)
- 6 tablespoons cottage cheese, 4% milkfat (86 g)
- 1 ½ ounce grated cheese (42 g)
Preparing this recipe
- Cook the penne in a pot of plenty of boiling water with a pinch of salt until al dente, about 8 minutes.
- Chop the scallion into pieces.
- Heat the oil in a sauté pan and stir-fry the chopped scallion. Add the thyme and continue to cook briefly. Stir in the frozen garden peas and thaw them while stirring. Let the moisture evaporate.
- Drain the pasta, reserving a good splash of the pasta cooking water. Mix the pasta and cottage cheese with the garden peas and heat through while stirring. Season with salt and freshly ground pepper, and add a splash of the pasta cooking water for a creamier dish.
- Serve the dish with grated cheese on top.
Tip van FitChef
Mix some finely chopped parsley into the pasta.
