I was looking around for recipes to try and use up a pot of cottage cheese and came across this tomato pasta recipe, which I loved. One of my favourite things are roasted cherry tomatoes, they are just so sweet and delicious and combined with spinach and pasta make a wonderful dish. I served it with a green salad.
Roasted Tomato Pasta
(6 WW ProPoints Per Serving)
400g cherry tomatoes, halved
2 tbsp thyme leaves
2 garlic cloves, crushed
250g wholewheat pasta shapes
100g reduced fat plain cottage cheese
50g spinach, chopped
Preheat the oven to 220C. Put the tomatoes cut side up in a roasting tray an sprinkle over the thyme leaves an garlic. Spray with cooking spray and cook in the oven for about 15-20 mins until soft but not mushy.
Meanwhile, bring a pan of water to the boil, add the pasta and cook according to packet instructions until al dente. Drain reserving 4 tbsp of the cooking liquid and return the pasta to the pan.
Stir in the cooked tomatoes, cottage cheese, coking water and spinach leaves into the pasta and toss gently. Serve.