Name: Breakfast Pasta
Yield: 4 servings
Ingredients: 1 (375 g) boxwhole-grain spaghetti; 3 tablespoons extra-virgin olive oil; 1 medium onion, diced; 1 large red pepper, diced; 23 cup slivered almonds; 1 (398 ml) can apricot halves in light syrup, diced (drain syrup and set aside 3 Tbsp.); 1 cup fresh mint leaves, chopped, plus extra for garnish; 12 teaspoon red pepper flakes, crushed; 14 teaspoon salt; 4 garlic cloves, minced; 1 12 cups 1% cottage cheese

Servings: 4 persons

1 (375 g) boxwhole-grain spaghetti
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 large red pepper, diced
23 cup slivered almonds
1 (398 ml) can apricot halves in light syrup, diced (drain syrup and set aside 3 Tbsp.)
1 cup fresh mint leaves, chopped, plus extra for garnish
12 teaspoon red pepper flakes, crushed
14 teaspoon salt
4 garlic cloves, minced
1 12 cups 1% cottage cheese

1
Cook pasta in boiling water according to package directions.
2
Meanwhile, heat a large skillet over medium heat.
3
Add olive oil, onion, red pepper and almonds and saute for about 5 minutes or until onion and red pepper are tender.
4
Add apricot halves, reserved 3 tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another 3-5 minutes or until apricots are heated through.
5
Add garlic to skillet and cook, stirring, for 1 more minute.
6
Add cottage cheese, mix well and heat just until entire dish is hot.
7
Drain pasta when ready and mix well with skillet ingredients.
8
Garnish with fresh mint and serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Breakfast Pasta

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