Whole wheat Rotini Pepper Tomato Garlic Cream Sauce

12 ounces Wholesome brand 100% Whole Wheat Rotini

91/4 ounces heirloom baby tomatoes or 2 cups

10-1/4 ounces baby orange and red peppers, chopped and seeded

1/2 teaspoon garlic puree I used Rani Brand, but you can use any preservative free one

2 cups 4% milk fat cottage cheee, pureed

2 tablespoons 2% Trader Joe’s Greek Yogurt

1/4 cup Stella Freshly shaved Parmesan


1. Bring water to a boil and a large 6 quart nonstick pan

2. Cook pasta until Al Dente about 9 minutes

3. Drain pasta

4. Make Veggie Cream Sauce

Mix the cottage cheese, Greek Yogurt, Parmesan, peppers and tomatoes in a large food processor and blend until the cottage cheese is smooth and the vegetables are chopped in small bits.

You can also add garlic or Italian seasoning to fit your own taste.

Top cooked pasta with garlic veggie cream sauce.

You’ll be happy to know that this pasta dishes really good for you and very low in fat too.

Paulette Motzko

April 28th, 2016
10:14 p.m.

Originally posted
April 23, 2016
1:04 p.m.