Cottage Cheese Pasta with Veggies

Featured Product: Nancy’s Organic Lowfat Cottage Cheese

Ingredients

• 4 C. Water
• 1 tsp. Fine Sea Salt
• 6 oz. Orecchiette Pasta
• ½ Bunch Asparagus, snapped and cut into thirds
• 1 C. Zucchini, cut into half-moons
• 1 C. Red Onion, cut into 1-inch chunks
• 1 C. Cherry Tomatoes, quartered
• 2 Tbsp. Olive Oil
• 2 tsp. Red Wine Vinegar
• 1 tsp. Dried Herbs (parsley, oregano, thyme, or a mixture)
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste
• 16 oz. Nancy’s Organic Lowfat Cottage Cheese

Directions

1. Place the water and the sea salt in a large pot and bring it to a boil.
2. Once the pasta is al dente, add the asparagus to the pasta water. Cook until vibrant and just tender, 1-2 minutes. Drain with the pasta.
3. Wisk together the olive oil, red wine vinegar, died herbs and kosher salt.
4. Toss the cooked pasta, asparagus, and other prepared veggies with the prepared dressing.
5. Top the salad with Cottage Cheese. Season with more kosher salt and black pepper as desired.