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a bowl of roasted broccoli and cottage cheese pesto pasta salad
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Roasted Broccoli Pasta Salad

Pan roasted broccoli florets with green peas, protein pasta, and creamy cottage cheese pesto.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: cottage cheese pasta salad, cottage cheese pesto pasta salad, high fiber pasta salad, roasted broccoli pasta salad
Servings: 6 Servings
Calories: 320kcal
Author: Mason Woodruff

Ingredients

  • 12 oz (dry) Protein Pasta
  • 16 oz Broccoli Florets cut into bite size pieces
  • 1 ½ Tablespoon Olive Oil
  • 1 cup (170g) Frozen Green Peas microwaved for 2-3 minutes to thaw
  • 2 Tablespoons Chopped Calabrian Chili Peppers or sun-dried tomatoes (optional)

For the Sauce

  • 1 cup Low Fat Cottage Cheese
  • 1 oz Grated Parmesan
  • 1 oz Fresh Basil
  • 1 oz Baby Spinach
  • 1-2 cloves Garlic
  • ⅓ cup Water

Instructions

  • Blend the sauce ingredients together until completely smooth. Set aside.
  • Cook the pasta in a large pot of salted water for 9-11 minutes or until just al dente. Drain and rinse under cold water.
  • Heat the olive oil in a large skillet over medium-high heat. Add the broccoli and toss to coat in the oil. Cook for 8-10 minutes, stirring occasionally, until the broccoli is well roasted and nicely browned all over.
  • Toss the cooked pasta and broccoli with the blended sauce, peas, and Calabrian chili peppers. Salt to taste and garnish with freshly grated parmesan, black pepper, and optional chopped roasted pistachios, if desired.

Notes

I used Brami radiatori protein pasta. For standard wheat pasta, you lose 5g protein and 3g fiber per serving.
Nutrition facts do not include roasted pistachios or additional parmesan. 

Nutrition

Serving: 260g (about 1 3/4 cup) | Calories: 320kcal | Carbohydrates: 47g | Protein: 21g | Fat: 8g | Fiber: 9g