Ingredients
2 cups cottage cheese
8 ounces whole wheat penne pasta
2 cups broccoli florets
1 cup cherry tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan
Fresh basil leaves for garnish
Instructions
Bring a large pot of salted water to a boil
Cook whole wheat penne until al dente (8-10 minutes)
Meanwhile, heat olive oil in a skillet and sauté garlic for 30 seconds
Add broccoli and cherry tomatoes, sauté 4-5 minutes until tender-crisp
Drain pasta, add to skillet, and toss with vegetables
Add cottage cheese, salt, pepper, and Italian seasoning
Mix gently until cheese is fully combined and coats pasta
Let cool slightly before garnishing with basil and Parmesan
Notes
Increase protein by adding more cottage cheese (1/2 cup per serving)
Use a vegan Parmesan alternative for dairy-free version
Swap broccoli with zucchini or spinach for variety
Keep leftovers in airtight containers for up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Cooking
- Cuisine: American Italian Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 2000mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg