Pepper Breaded Pasta – Chatelaine

Ingredients

• 15 ml (1 tbsp) salt
• 450g (about 3 cups) pasta
• 1 onion, chopped
• 4 multi-colored sweet peppers (depending on sales), diced
• 30 ml (2 tablespoons) oil
• 3 garlic cloves, minced
• 2 pinches of chili flakes
• 45 ml (3 tablespoons) tomato paste
• 2 zucchini, diced
• 75 ml (1 cup) black olives, coarsely chopped
• 750 ml (3 cups) tomato juice
• 5 ml (1 teaspoon) dried basil
• 5 ml (1 teaspoon) sugar
• 1 container 500 g (2 cups) cottage cheese
• 500 ml (2 cups) tightly packed baby spinach
• 375 ml (1 1/2 cups) mozzarella
• Salt and pepper for taste

Training

1. Bring a large pot of water with 15 ml (1 tablespoon) salt to a boil.
2. Drop the pasta into the boiling water, stir once and cook for 4 minutes until very tender. Al dente. Drain pasta without rinsing.
3. Saute onion and pepper in oil in a saucepan over medium heat for 10 minutes. The pepper should be soft, but not brown.
4. Add garlic, chili, tomato paste, salt, pepper and mix well.
5. Add zucchini, olives and stir.
6. Pour in the tomato juice, basil, sugar and bring to a boil. Let simmer for 5 minutes, stirring occasionally.
7. Remove the pan from the heat, add the cottage cheese, spinach and stir.
8. Add pasta and stir for 2 minutes until pasta is cooked through.
9. Sprinkle with mozzarella, fry and serve.

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