Baked Pasta with Zucchini and Cottage Cheese
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Easy, healthy and delicious vegetarian baked pasta with zucchini, cottage cheese and tomatoes will please even picky eaters
4
8 ounces whole wheat pasta (such as penne or rotini)
1-1/2 cups low fat cottage cheese
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
½ teaspoon dried parsley flakes
2 small zucchini sliced into thin half moon shapes
1 can (14.5 ounces) diced tomatoes, undrained
½ cup sliced black olives
2 tablespoons grated Parmesan cheese
½ cup reduced fat shredded mozzarella cheese
1-1/2 cups low fat cottage cheese
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
½ teaspoon dried parsley flakes
2 small zucchini sliced into thin half moon shapes
1 can (14.5 ounces) diced tomatoes, undrained
½ cup sliced black olives
2 tablespoons grated Parmesan cheese
½ cup reduced fat shredded mozzarella cheese
Preheat the oven to 350 degrees. Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside.
Prepare the pasta according to the package instructions. Drain and return to the...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
230
Sodium
1344mg
56% DV
Fat
9g
14% DV
Protein
19g
38% DV
Carbs
19g
6% DV
Fiber
3g
15% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat5g25%
Polysaturated Fat0.78g4%
Monosaturated Fat3g22%
Cholesterol27mg9%
Sodium1344mg56%
Potassium556mg15%
Protein19g38%
% DAILY VALUE*
Total Carbohydrate
Fiber3g15%
Sugar6g13%
Vitamin A2082IU41%
Vitamin B60.6200000000000001mg31%
Vitamin C13mg22%
Calcium387mg38%
Iron1mg10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.