Ingredients
Scale
- 200g whole wheat or high-protein pasta
- 1 cup Greek yogurt or cottage cheese for creaminess
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- 1 grilled chicken breast or tofu, cubed for extra protein
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: red chili flakes, fresh basil, or lemon zest for extra flavor
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Stir in Greek yogurt or cottage cheese to achieve a creamy texture. Season with salt and pepper, and add a splash of reserved pasta water to loosen the sauce if needed.
- Incorporate cherry tomatoes and chopped greens into the skillet. Cook for 2-3 minutes until vegetables are slightly softened. Meanwhile, prepare your protein source—grilled chicken or tofu—by adding it to the skillet, ensuring it’s evenly coated with the sauce.
- Mix the cooked pasta into the sauce, tossing gently to combine. Finish with grated Parmesan and optional fresh herbs or lemon zest for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet or microwave, adding a splash of water or broth to maintain the creamy texture.
- This recipe can be made ahead for meal prep or packed as a wholesome lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Healthy
- Diet: High-Protein, Easy
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 35mg
