Name: Pasta with Cottage Cheese and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) penne; 3 slices (1/2-cm/1/4-inch) pancetta, cut into small pieces; 1 tablespoon (15 ml) olive oil; 1 yellow bell pepper, cut into thin strips; 3 green onions, finely chopped; 3 plum tomatoes, diced; 2 cups (500 ml) spinach, cleaned and coarsely chopped; 500 g/1 lb cottage cheese; Grated Parmigiano-Reggiano, to taste; Salt and pepper

Preparation

- Cook the pasta in boiling salted water until al dente. Drain and coat lightly with oil. Set aside.
- In a large skillet over medium heat, brown the pancetta in the oil until crisp. Transfer the pancetta to paper towels to drain, leaving behind the fat.
- In the same skillet over medium-high heat, soften the bell pepper and onions in the pancetta fat. Season with salt and pepper. Add the tomatoes and spinach. Continue cooking for about 2 minutes. Add the pasta and cottage cheese. Combine well and heat through. Adjust the seasoning.
- Just before serving, sprinkle with pancetta and grated cheese.

Pasta with Cottage Cheese and Vegetables

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Ingredients

Preparation

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