|1 box (375 g)||Catelli® Healthy Harvest® Whole Wheat Spaghetti|
|3 Tbsp (45 ml)||extra virgin olive oil|
|1||medium onion, diced|
|1||large red pepper, diced|
|2/3 cup (160 ml or 100g)||slivered almonds|
|1 can (398 ml/14 oz fl)||apricot halves in light syrup (drain syrup, but put aside 3 tbsp/45 ml to add back), diced|
|1 cup (250 ml or 40 g)||fresh mint leaves, chopped|
|4||cloves of garlic, crushed|
|1 1/2 cups (375 ml)||1% cottage cheese|
|1/2 tsp (2 ml)||crushed red pepper flakes|
|1/4 tsp (1 ml)||salt|
Cook pasta in boiling water according to package directions.
Heat a large skillet over medium heat. Add the olive oil, diced onion, diced red pepper and slivered almonds and sauté for about three to five minutes or until the onion is cooked.
Add the apricot halves, three tablespoons syrup, chopped mint, red pepper flakes and salt and cook for another three to five minutes or until the apricots are heated through.
Add the garlic to the skillet and cook for one more minute.
Add the cottage cheese, mix well and heat just until the entire dish is warmed.
Drain the pasta when ready and mix well with the skillet ingredients. Serve immediately. Garnish with fresh mint leaves.
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