Pasta with Red Pepper Sauce

 
Serving Size: 1/4 of Recipe
Servings: 4
Calories Per Serving: 390
 
INGREDIENTS
8 ounces uncooked ziti, or rotini
2 medium onions, chopped
1 cup chicken broth, divided
16 ounces sliced mushrooms
1 Tablespoon olive oil
2 cups broccoli, chopped and cooked
19-ounce jar roasted red peppers, rinsed thoroughly and drained
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 cup Crowley Cottage Cheese
Parmesan cheese, grated
Ground black pepper, to taste

Cook pasta according to package directions.

Meanwhile, in nonstick skillet, sauté onions over medium heat in 1/2 cup of chicken broth for about 5 minutes. Add mushrooms and olive oil; continue to cook for 5 minutes.

Combine drained roasted red peppers, thyme, salt, and remaining chicken broth in food processor or blender. Blend until smooth. Remove from food processor or blender and reserve.

Blend cottage cheese in food processor until smooth. Add back roasted red pepper mixture and blend for about 1 minute. Transfer to nonstick skillet and heat, stirring often.