Creamy tomato and lemon pasta with cottage cheese

Photographer: Steve Brown

Wholemeal pasta, juicy tomatoes and lemony cottage cheese come together for a veg-packed meal the whole family will love.

Serves: 4

Time to make: 30 mins

Ingredients

400g wholemeal penne
2 tablespoons olive oil
600g mixed tomatoes, chopped
3 cloves garlic, crushed
2 egg yolks
200g cottage cheese
1 lemon, zest and juice, plus extra juice to make up ¼ cup
1 cup fresh basil leaves
4 cups mixed salad dressed with 1 tablespoon balsamic vinaigrette (half olive oil, half balsamic vinegar)

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1 Cook penne according to packet instructions. Drain well, reserving 1 cup cooking water.

2 Heat oil in a large frying pan over medium heat. Cook tomatoes until lightly softened. Add garlic and cook for a further 2 minutes.

3 In a bowl, whisk egg yolks, cottage cheese, lemon juice and reserved pasta water. Season with cracked pepper.

4 Add cooked pasta to the frying pan along with the yolk mixture. Stir mixture over low heat for 10 minutes until creamy and silky.

5 Divide among four bowls, sprinkle with lemon zest and basil leaves, and serve with dressed salad on the side.

Add some prawns for an even bigger protein punch.

Calories 583 cal

Kilojoules 2440 kJ

Protein 25 g

Total fat 19 g

Saturated fat 5.5 g

Carbohydrates 73 g

Sugar 12 g

Dietary fibre 15 g

Sodium 222 mg

Calcium 200 mg

Iron 5.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.