roasted red pepper penne
This roasted red pepper penne is perfect for a quick weeknight dinner when you want a bowl of comfort food but want to still stick to your macros! The sauce is creamy, rich and SO delicious. It tastes like something from your favorite Italian restaurant, yet it takes very little effort to make at home (and is probably lighter too). This one is definitely going to be one to add to your weekly lineup!
SERVES 4; MACROS: 48g c / 10g f / 34g p
Ingredients:
1 box (8 oz) Banza Penne (or your favorite high protein pasta!
1 lb shrimp, raw and peeled
1 tbsp olive oil
1/2 shallot, diced
12 oz jar of Roasted Red Peppers, drained and chopped (I used Mt. Olive)
2 large handfuls of fresh spinach
2 cloves garlic, minced
1 cup of reduced fat cottage cheese
1 tsp dijon mustard
1/4 cup reduced fat parmesan
2 tsp salt + pepper
1/2 tsp paprika
1/4 tsp chili powder
1/2 tsp dried dill
1/2 tsp chopped rosemary
Directions:
Cook the pasta according to package directions. Drain and set aside. I save 1/4 cup of the pasta water to thin the sauce as desired.
Add 10oz of the roasted red peppers, 1/4 cup pasta water, cottage cheese, dijon, paprika, chili powder, 1/2 tbsp olive oil, 1/4 cup parmesan, dried drill, chopped rosemary, and salt + pepper to a blender. Blend until creamy (it may need a few minutes to get creamy, so just let it run for a couple minutes as needed). Set aside.
In a large skillet, heat the rest of the olive oil over medium heat. Add in the shallot and garlic and sauté for 5 minutes, stirring often. Add your shrimp and cook until pink. Add in the remaining 2 oz of chopped red peppers and spinach and cook until wilted.
Remove from heat. Add drained penne noodles to pan. Then, add your sauce from the blender and stir well until everything is coated in the sauce.
Top pasta with addtional parmesan cheese and rosemary if desired.
Enjoy!!
