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Cheesy Veggie Pasta

Cheesy Veggie Pasta
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Calories 181 cals
Total Fat 11 g
Cholesterol 10 mg
Dietary Fiber 3 g
Sodium 307 mg
Protein 9 g
Total Carbohydrate 13 g
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Prep Time: 15 Minutes

Time to Table: 25 Minutes

Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 2 large garlic cloves
  • 1 cup quartered cherry tomatoes
  • 1/8 teaspoon crushed red pepper flakes
  • 3 cups spiral-cut butternut squash noodles
  • 3 cups spiral-cut zucchini noodles
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup Daisy Cottage Cheese
  • 1/4 cup crumbled fresh goat cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint

Directions

Heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook for 30 to 60 seconds or until fragrant, stirring. Add the tomatoes and crushed red pepper and cook for 30 to 60 seconds or until just starting to soften. Stir in the butternut squash noodles and cook for 1 minute or until just beginning to soften, tossing and stirring frequently. Add the zucchini, lemon peel, salt and pepper. Cook just until crisp-tender. Stir in the cottage cheese, goat cheese, basil and mint and cook just until warm. *Tip: yellow squash may be used in place of butternut squash. If using yellow squash, add at the same time as the zucchini noodles. **Time savings tip: Spiral-cut vegetable noodles can often be found in the produce section.

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