Thursday, April 3, 2014

Two-Cheese Spinach Pasta Toss

Two-Cheese Baby Spinach Pasta Toss

Is it spring or still winter?

Hard to tell with the cool temperatures and patches of snow lingering in my backyard. Maybe if I let my music playlist titled "Long Hot Summer" play on repeat long enough winter will take the hint and hit the road.

Until warmer temperatures arrive this Two-Cheese Spinach Pasta Toss fits right in with this cool in between season weather.

The cheese sauce for this pasta dish makes me think of winter "comfort food" while the baby spinach, roasted red pepper and dill scream "SPRING"!



Even with the low-fat cottage cheese and mozzarella cheese it's a very lite pasta dish. I felt more energized than "pasta groggy" after eating it. And the dill adds a welcome touch of springtime flavor!

It's healthy, flavorful and a welcome break from the heavier tomato-based pasta dishes I've been cooking over this extended winter.

Oh look, the sun is out. Maybe spring has finally sprung!

Two-Cheese Spinach Pasta Toss

Rotini pasta tossed with a healthy baby spinach cheese sauce

Two-Cheese Spinach Pasta Toss


Makes: 4  Servings
Time to Prepare: 10 to 15 minutes
Time to Cook: 15 minutes

  • 3 cups rotini
  • 4 cups fresh baby spinach, finely chopped
  • 1 cup low-fat cottage cheese
  • ½ cup shredded mozzarella cheese
  • ½ tbsp cornstarch
  • 1 tbsp olive oil
  • ½ onion finely chopped
  • 1 jarred roasted red pepper chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • ¼ dried dill
  • salt and pepper
  • Pinch red pepper flakes 

In a large pot, cook rotini as per package directions. Reserve ¼ cup of cooking water. 

Meanwhile in a medium bowl, mix chopped spinach, cottage cheese, mozzarella and cornstarch. Set aside.

ln a large skillet, heat oil over medium heat. Add onion and cook until softened, about 4 minutes. Add red pepper,  garlic, oregano, dill, salt, pepper and red pepper flakes. Cook and stir for a minute more.

Add spinach mixture along with reserved cooking water. Cook and stir until spinach wilts and a sauce forms, about 2 minutes. Add cooked pasta and toss to coat. Adjust seasoning as needed.

2 comments:

  1. I love this light pasta! My fiance is currently hooked on my meaty fusilli recipe and it's the only pasta he'll let us eat, I've been looking for something to shake him out of his rut! This might do the trick :)

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