Description
A creamy and satisfying pasta dish packed with protein from Greek yogurt and cottage cheese, perfect for lunch or dinner.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup cherry tomatoes, halved
- 1 cup Greek yogurt
- 1/2 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Once it’s al dente, drain and set it aside, letting the steam escape.
- Heat the olive oil over medium heat in a large pan. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the halved cherry tomatoes to the pan and cook until softened and juices are released, stirring occasionally for about 5 minutes.
- Combine Greek yogurt, cottage cheese, and grated Parmesan in a mixing bowl. Stir until well blended, then add the cooked pasta and mix with the tomato mixture.
- Taste the creamy pasta and season with salt and pepper according to your preference.
- Serve the pasta warm, garnished with fresh basil leaves.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg