Pasta with Cottage Cheese and Vegetables
Pasta with Cottage Cheese and Vegetables
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
Instructions
- 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