High Protein Cheesy Vegetable Pasta
Elevate your mealtime with this High Protein Cheesy Vegetable Pasta, a wholesome and flavor-packed dish that's as nutritious as it is satisfying. Made with hearty whole wheat pasta and a creamy blend of cottage or ricotta cheese, this recipe boasts a protein boost from crumbled tofu and Parmesan, making it perfect for health-conscious food lovers. The vibrant medley of sautéed broccoli, bell peppers, and spinach creates a colorful, nutrient-rich base, while aromatic herbs like oregano and basil pack every bite with irresistible Italian-inspired flavors. Ready in just 40 minutes, this easy-to-make one-skillet wonder is ideal for busy weeknights or cozy family dinners. Serve it piping hot with a sprinkle of extra Parmesan for a truly indulgent finish! Keywords: high protein pasta, cheesy vegetable pasta, healthy dinner recipe, quick vegetarian meal, protein-packed pasta.
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Recipe Information
Ingredients
- 300 grams whole grain or whole wheat pasta
- 200 grams cottage cheese or ricotta cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons olive oil
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 medium bell pepper, chopped
- 150 grams broccoli florets
- 100 grams baby spinach leaves
- 150 grams firm tofu, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 liters water
Instructions
Bring 3 liters of water to a boil in a large pot. Add a pinch of salt and then the pasta. Cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
Add the chopped bell pepper and broccoli florets to the skillet. Sauté for another 5-7 minutes until the vegetables are tender-crisp.
Stir in the crumbled tofu, adding oregano, basil, salt, and pepper. Cook for another 3-4 minutes until tofu is heated through.
Reduce the heat to low and add the baby spinach, stirring until wilted, about 2 minutes.
Gently fold in the cottage or ricotta cheese into the vegetable mixture until well combined and creamy.
Add the cooked pasta into the skillet, mixing until the pasta is well coated with the cheesy vegetable mixture.
Sprinkle the grated Parmesan cheese over the pasta, stirring until the cheese is melted and evenly distributed.
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.6 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1502 mg | 116% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1812 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
