Spaghetti with cottage cheese & broccoli
Spaghetti with cottage cheese & broccoli
590kcal Per person
36g Protein
73g Carbs
17g Fat
12g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 9 ounces broccoli florets (frozen) (252 g)
- 1 egg
- 1 ounce grated cheese (28 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 ½ ounce cottage cheese, 4% milkfat (42 g)
Preparing this recipe
- Cook the pasta in a large pot of boiling salted water for 10-12 minutes until al dente. Save the cooking water.
- Cook the broccoli florets in a pot with boiling water for 4 minutes until tender-crisp.
- In a bowl, whisk the egg with cheese, Italian herbs, cottage cheese and a few tablespoons of the pasta cooking water.
- Drain the pasta and stir in the egg mixture. Continue to cook the spaghetti, stirring, until the mixture thickens into a creamy sauce. Drain the broccoli.
- Serve the spaghetti in a deep bowl with the broccoli florets on the side.
Tip van FitChef
Garnish the spaghetti with some chili flakes if you like it spicy.
