Yield: Two (2)
Prep time: 25 minutes
- 200g Arla Cottage Cheese
- 4 tbsp olive oil
- 1 tbsp dried basil
- 1 tbsp dried garlic or 1 clove finely chopped
- 1 ½ cups baby spinach (chopped)
- ½ cup shredded mozzarella cheese
- ½ cup shredded carrots
- 2 cups whole grain penne
Add penne in boiling water for 7 to 10 minutes.
Check the doneness and then drain into a colander.
In a non-stick pan, heat over medium-high heat the olive oil, the basil, and the garlic.
Add spinach and sauté for 90 seconds .
Add 4 spoons of Arla Cottage Cheese and mozzarella cheese.
Mix very well so that the spinach is well coated.
Just when the Arla Cottage Cheese releases its liquid, add carrots, and mix well.
Cook for extra 2 minutes and serve warm or at room temperature at a plate.
Serve penne in a plate and top with spinach, 2-3 extra spoons of Arla Cottage Cheese and a spoon of carrots.