Tuesday, July 12, 2011

Pumpkin Pasta Bake

Pumpkin Pasta Bake
serves 2

1 tsp olive oil
3.5 oz whole wheat uncooked pasta*
1/3 cup low-fat cottage cheese
1/3 cup pumpkin puree
2 Tbsp egg beaters
2 Tbsp plain non-fat greek yogurt
1/2 teaspoon salt
black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2-1 tsp dried thyme
1 garlic clove, finely chopped
2 Tbsp shredded Parmesan, divided

Heat the oven to 375°F. Lightly coat a small baking dish with cooking spray. Set aside. Bring a pot of water to boil over high heat, and add the pasta, turning the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the cottage cheese, pureed pumpkin, egg beaters, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger. Stir in the pasta and coat completely with the pumpkin mixture. Stir in the thyme and garlic. Stir in 1 Tbsp parmesan.

Spread the mixture evenly in the prepared baking dish and sprinkle the remaining Parmesan over top. Bake uncovered for 30 minutes or until golden brown on top. Let stand for 5 minutes before serving.

*Make sure to use a pasta like penne, small shells, or rotini. Spaghetti would work, but won't gather the sauce as well. 

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