This month’s wellness post was all about healthy eating. So today I am sharing one of my very favorite healthy recipes.
Of course, the term healthy recipe is really subjective – it depends on what you are calling healthy. If you are doing low carb, then this wouldn’t be the recipe for you. If you are not doing dairy, then same thing. But this recipe is vegetarian (with one tweak), really easy (like 30 minutes), not very many ingredients, not super heavy, and so delicious.
I’ve been eating this since I was little. It is Charlie and my go to for an easy 1 night meal. Then I take the leftovers for lunch, and it may even be better the second day. I actually posted this recipe years and years ago, but I thought it was time to revisit it.
I have no idea where the original recipe came from. My recipe is a copy of my mom’s recipe, and I know it is super old. I’ve made a few adjustments to it, so the recipe I am posting is actually with my tweaks, not the original (it isn’t that different).
Here is the downloadable PDF.
Now for some notes –
I use whole wheat pasta for this, but you don’t have to. I like using the rotini, because I think the sauce gets all in the twists. Sometimes I use penne. But you could use any type of pasta. The original recipe calls for fettucini.
The original recipe calls for 1 cup of cottage cheese, which is what I put. However I use more than that. The package I buy is probably more like a cup and a half maybe. I just use the whole thing. It makes it creamier. I mean, cottage cheese is the diet food, right? 🙂
Also, you may notice I didn’t put an amount for the parmesan cheese. The more the better in my opinion (I’m Italian, we like parm)! The recipe called for 1/4 cup. But I feel certain I use more than that. It is also good to top it with a little parm when you are ready to eat.
In the original recipe, it calls for 1 clove of garlic. If you want to add it, go for it. Just add it when you are cooking your spinach in the pan. The original also suggests to garnish with chopped parsley, but I really feel that isn’t necessary.
If you are vegetarian, just substitute the chicken bouillon for vegetable bouillon.
I’ve never tried adding any other veggies to it, but you could probably add grated zucchini and / or squash to it. Mushrooms would also be a nice addition. And if you wanted some meat, you could always throw in some chicken or maybe sausage.
Enjoy! Let me know if you give it a try. I don’t think you will be disappointed!