This dish is so nice for a weeknight meal, quick and easy. I’ve mentioned before that I like to make several meatless meals every week. Adding the white quinoa in this dish adds protein in our diet it blends right in with the sauce making it great for picky eaters.
*Serves about 6
1 lb. Spaghetti, Linguine, Fettuccine, Angel Hair or other stringy pasta
1 bunch broccoli
1 bunch asparagus
1 red bell pepper
1/4 Cup butter
2 garlic cloves, minced
1-1/2 Cups half and half
1 Cup cottage cheese
1 Cup Parmesan Cheese + more for serving, if desired
fresh basil, chopped (optional)
2 green onions, chopped
1/2 Cup Cooked White Quinoa (optional)
salt and pepper
Cook pasta according to package directions. While pasta is cooking cut the broccoli into bite-sized pieces. Trim the ends off the asparagus and cut them into 2″ pieces. Slice the bell pepper into 2″ strips about 1/2″ thick. Add the vegetables to the pasta during the last 5 minutes of cooking time.
While pasta and vegetables are cooking melt butter in a small sauce pan. Saute the garlic in the butter. Stir in the half and half and let it heat for about 3 minutes. Then add the cottage and Parmesan cheese. Continue to heat the sauce until cheese is melted and sauce thickens slightly. Turn the heat down slightly when the mixture starts to simmer to keep it from boiling. Add the cooked white quinoa (if desired) and season with salt and pepper, to taste.
When pasta and veggies are tender, drain them and put them back in the large cooking pot. Add the sauce, green onions, and chopped basil, if desired. Toss it all to combine. Serve sprinkled with Parmesan cheese, if desired.
Recipe Source: Adapted from eatathomecooks.com