Shamrock Farms® Cheesy Noodles with Peas and Carrots
Post sponsored by Shamrock Farms cottage cheese, written 100% by me.
In the interest of eating fresher, cleaner, I created this new take on cheesy, creamy noodles—with cottage cheese. Think fettuccine Alfredo minus the food hangover. Shamrock Farms cottage cheese has been my favorite cottage cheese brand long before I started working with them, so I was thrilled when they asked me to create a recipe for them. Shamrock Farms is an Arizona-based company, making it all the sweeter to support them.
1/2 cup of their low-fat cottage cheese (my favorite variety) contains 13 grams of high-quality protein, helping to keep you satisfied longer, and for just 100 calories per serving. For those of you who have this on your radar, Shamrock Farms does not treat their cows with the growth hormone rBST. Plus, one serving provides a good source of calcium, plus a bit of potassium and vitamin A.
In this recipe, I puréed the cottage cheese, resulting in a silky sauce that lightly clings to the pasta. If you or someone in your family doesn’t like carrots or peas, feel free to make substitutions, like shredded zucchini squeezed of excess moisture, or sautéed mushrooms and onions.
Shamrock Farms® Cheesy Noodles with Peas and Carrots
1/2 pound dry whole-grain spaghetti (about a 1-inch wide bundle)
1 cup frozen peas and diced carrots
1 1/2 cups Shamrock Farms® lowfat cottage cheese
1/4 cup lowfat milk
1/4 cup grated Parmesan cheese, plus additional for serving
2 tablespoons chicken broth
1/4 teaspoon salt
Pinch of garlic powder
Freshly ground black pepper
Cook pasta according to package directions, adding the frozen peas and carrots to the boiling water during the last 4 minutes of cooking the pasta.
Puree cottage cheese milk, Parmesan, broth, salt, garlic powder and pepper until smooth.
Drain the pasta and vegetables and transfer back to the pot. Pour the cheese sauce over the hot pasta and toss until pasta is evenly coated. Serve with additional Parmesan.
Prep time: 10 minutes
Cook time: 10 minutes
Makes 6 servings, 3/4 cup each
Nutrition Facts (per serving): 226 calories, 4 g total fat (1 g saturated fat, 0 g trans fat), 400 mg sodium, 10 mg cholesterol, 31 g total carbohydrate (3.5 g fiber), 16 g protein, 12% DV iron, 13% DV calcium, 46% DV Vitamin A, 5% DV Vitamin C.
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Shamrock Farms® Cheesy Noodles with Peas and Carrots
By Published: April 14, 2015
- Yield: 3/4 cup serving (6 Servings)
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
In the interest of eating fresher, cleaner, I created this new take on cheesy, creamy noodles—with cottage cheese. Think fettuccini Alfredo minus the food hangover.
Ingredients
- 1/2 pound uncooked whole-grain spaghetti or fettuccine
- 1 cup frozen peas and carrots
- 1 clove garlic
- 1 1/2 cup Shamrock Farms® lowfat cottage cheese
- 1/4 cup lowfat milk
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tablespoons chicken broth
- 1/4 teaspoon salt
- freshly
Instructions
- Cook pasta according to package directions, adding the frozen peas and carrots to the boiling water during the last 4 minutes of cooking the pasta.
- Mince the garlic clove on low speed, pulsing in a blender. Add cottage cheese milk, Parmesan, broth, salt and pepper, and puree until smooth.
- Drain the pasta and vegetables and transfer back to the pot. Pour the cheese sauce over the hot pasta and toss until pasta is evenly coated. Serve with additional Parmesan.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
