Tortellini with Cottage Cheese
![Tortellini with Cottage Cheese image](/-/media/Project/HoodCom/Product-Catalog/Recipes/40B07580-EE9A-4C8C-805A-9F703B62E2E2_1_201_a/WHIPPEDCCTORTELLINI/HoodcomImageResizeTORTCC.jpg)
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PREP TIME:
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TOTAL TIME:
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SERVINGS
Ingredients
- 2 Tbsp. butter
- 1 large shallot, diced
- ¼ tsp. red pepper flakes
- Juice and zest of 1 lemon
- ½ cup low-sodium vegetable broth
- 1 bunch asparagus, cut into ½-inch pieces
- 1 cup frozen peas
- ¼ cup chopped sundried tomatoes
- 12 ounces uncooked cheese tortellini
- 2 Tbsp. reserved pasta water
- 1 cup Hood Whipped Cottage Cheese
Directions
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STEP 1
Fill a large saucepan with water and bring to a boil.
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STEP 2
In a large skillet over medium heat, melt the butter. Add the shallots and sauté for 2 to 3 minutes. Add the red pepper flakes, lemon juice and zest, and broth. Stir to combine.
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STEP 3
Simmer for 2 minutes. Add the asparagus and cook for about 5 minutes. Add the peas. Stir to combine. Turn off the heat and cover the pan.
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STEP 4
Start cooking the tortellini according to package directions. Before draining, reserve 2 tablespoons of pasta water. Drain pasta and keep warm.
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STEP 5
Start cooking the tortellini according to package directions. Before draining, reserve 2 tablespoons of pasta water. Drain pasta and keep warm.
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STEP 6
Add pasta water to a small bowl. Add the Hood Whipped Cottage Cheese and combine well.
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STEP 7
Add the tortellini and the cottage cheese mixture to the skillet. Stir to coat the pasta and vegetables.
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STEP 8
To serve, garnish with black pepper, Parmesan cheese, and additional chili pepper flakes, if desired.
Per serving: Calories: 314, Carbohydrates: 33 grams, Fat: 13 grams, Saturated fat: 8 grams, Protein: 16 grams, Cholesterol: 103 milligrams, Sodium: 971 milligrams, Calcium: 148 milligrams.