My Dad is Italian.
My Mom is Irish and German.
But other than some pretty mean stuffed cabbage and a potato salad that is no joke, my Mom kept our kitchen 99% Italian.
As a matter of fact, I would say that Italian cooking is my comfort zone in the kitchen. And although my curious, creative, culinary side has come away from it a bit, Italian is still my go to cuisine when I don’t feel like thinking too much in the kitchen.
But as much pasta as we ate growing up, this is not a recipe that was ever on the menu. At least not in our house.
Pasta shells and cottage cheese was a meal that I would eat across the street at my best friend’s house growing up. I learned a lot about cooking and non-Italian ingredients from my friend’s parents. And this super simple pasta was one recipe that always stuck with me (it’s just too fast and easy to forget!).
The only difference is that now a days I make a grown up version by using whole grain pasta and tossing in some edamame and fresh mint.
As you’ll see in the video – a ‘clean and delicious’ recipe ain’t gonna get much easier than this;).
Edamame, Mint & Cottage Cheese Pasta
- 1 lb. of whole grain pasta shells
- 10 oz. of frozen edamame shelled
- 2 cups of low-fat cottage cheese
- 1 cup of fresh chopped mint
- Salt and pepper to taste
- Bring a large pot of water to a boil.
- Add in pasta shells and allow to boil for about five minutes. Add in edamame and continue to boil for about four or five minutes or until the pasta is al dente and the edamame have heated through. Drain the pasta and edamame and place into a large bowl.
- Stir in the cottage cheese and mint. Combine until everything is well incorporated. Season with salt and pepper and enjoy!
- Serves 6.