8 ounces of orecchiette pasta
1 (6-ounce) bag DOLE® Baby Spinach
¼ teaspoon freshly ground black pepper
½ lemon, juiced
4 ounces of nonfat cottage cheese
1 tablespoon freshly grated parmesan cheese
2 cups DOLE® Asparagus
2 cups DOLE® Button Mushrooms
2 tablespoons olive oil
½ cup loosely packed fresh basil leaves
1 tablespoon toasted pine nuts
Pre-heat grill to medium-high heat.
Cook orecchiette to packet instructions; drain, reserving 3/4 cup pasta cooking liquid. Return the pasta, cooking liquid and spinach to the saucepan and stir to combine. Season with black pepper, lemon juice, cottage cheese and parmesan.
Place the asparagus and mushrooms into a bowl. Pour the oil over mixture and gently toss to coat. Place the asparagus and mushrooms on the grill and cook for 3 to 4 minutes, until charred and tender. Remove from the grill. Chop the mushrooms and asparagus into 1-inch pieces, add to the pasta, and toss lightly to coat.
Place the pasta into four warm bowls and top with basil leaves and pine nuts.
Serving Size: 260g, Amount per serving: 340 calories, Calories from fat: 100, 11g total fat, 1.5g saturated fat, 0g trans fat, 5mg cholesterol, 170mg sodium, 51g total carbohydrates, 9g dietary fiber, 4g sugars, 15g protein, 100%* Vitamin A, 45%* Vitamin C, 15%* Calcium, 30%* Iron (*percent daily value based on 2,000 calorie diet)