Main Dish

Pasta with Red Pepper Sauce

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Makes 4 Servings

  • 8 ounces uncooked ziti, or rotini
  • 2 medium onions, chopped
  • 1 cup chicken broth, divided
  • 16 ounces sliced mushrooms
  • 1 Tbsp olive oil
  • 2 cups broccoli, chopped and cooked
  • 19-ounce jar roasted red peppers, rinsed thoroughly and drained
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1 cup Kemps Cottage Cheese
  • 1/2 cup Parmesan cheese, grated
  • Ground black pepper, to taste


  1. Cook pasta according to package directions.
  2. Meanwhile, in nonstick skillet, saut 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.
  3. 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.
  4. 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.

Serves 4

Per serving: 379 calories; 18.7 grams protein; 7.7 grams fat; 2.2 grams saturated fat; 63.2 grams carbohydrates; 144.6 milligrams calcium; 12.2 grams fiber

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